Introduction
Yorkshire pudding, a classic British dish, is the perfect accompaniment to a hearty roast dinner. This fluffy, golden treat pairs wonderfully with a range of toppings, and today we’ll enhance it with a flavorful smoked trout pâté and a vibrant slaw. This combination not only delivers on taste but also on presentation, making for a delightful meal that will impress your guests.
Detailed Ingredients with measures
Yorkshire Pudding:
– 1 tablespoon vegetable oil
– 300g plain flour
– 300ml whole milk
– 8 large free-range eggs
Pâté:
– 300g cream cheese
– 3 heaped teaspoons jarred horseradish
– 1 large lemon, plus extra wedges to serve
– ½ bunch fresh chives (15g)
– 300g hot-smoked trout, skin and bones removed
– Extra virgin olive oil
Slaw:
– 3 tablespoons red wine vinegar
– 6 tablespoons extra virgin olive oil
– ½ red onion
– ½ red cabbage (500g)
– ½ bunch flat-leaf parsley (15g)
– 1 apple
– 1 pear
– Handful of dried cranberries
– 60g walnut halves
Prep Time
Preparation for this dish will take about 20 minutes, allowing sufficient time for ingredient prepping and mixing.
Cook Time, Total Time, Yield
Cooking the Yorkshire pudding takes approximately 20 minutes, bringing the total time from prep to table to around 40 minutes. This recipe yields a delicious meal for 4-6 servings, depending on portion size.
Indulge in this delightful culinary experience that beautifully marries the rich flavors of smoked trout and creamy pâté with the fresh crunch of slaw and the airy goodness of Yorkshire pudding. Enjoy!
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 220°C/425°F/gas 7. Pour 1 tablespoon of vegetable oil into a 25cm x 35cm roasting tray and place it in the oven to heat up.
Prepare the Yorkshire Pudding Batter
In a bowl, whisk together the flour and a pinch of sea salt. Gradually add the milk and 100ml of water, whisking continuously. Crack in the eggs and whisk until smooth.
Bake the Yorkshire Pudding
Carefully remove the hot tray from the oven and pour in the batter. Return to the oven and bake for 20 minutes, or until risen and golden. Avoid opening the oven door during this time.
Make the Smoked Trout Pâté
In a large bowl, combine the cream cheese and horseradish. Finely grate in the zest of half the lemon and squeeze in all its juice. Finely chop most of the chives and add them to the bowl. Flake in the smoked trout in chunks. Gently fold the mixture together. Season with salt and black pepper to taste, and drizzle with extra virgin olive oil. Adjust the horseradish or lemon juice if needed. Sprinkle over the remaining chives and drizzle with a bit more oil if desired. Cover and refrigerate.
Prepare the Slaw Dressing
In a large serving bowl, mix 3 tablespoons of red wine vinegar with 6 tablespoons of extra virgin olive oil, and season with salt and black pepper. Finely chop the red onion and add it to the dressing. Let it sit while you prepare the other ingredients.
Combine the Slaw Ingredients
Finely slice or grate the red cabbage and add it to the bowl. Finely chop the parsley and add it as well. Core and finely slice the apple and pear, tossing them in a little lemon juice or vinegar to prevent browning, then add them to the bowl. Add the dried cranberries and crumble in the walnut halves. Toss everything together to coat well.
Serve the Dish
Tear or slice the Yorkshire pudding into pieces. Serve with a spoonful of the smoked trout pâté and a portion of the red cabbage slaw. Provide extra lemon wedges for squeezing over.
Notes
Yorkshire Pudding Tips
Ensure that the oil in the tray is very hot before pouring in the batter; this helps the pudding rise.
Pâté Variations
Feel free to adjust the amount of horseradish and lemon juice in the pâté to suit your taste preferences.
Slaw Preparation Tips
To prevent the apple and pear from browning, toss them in lemon juice as soon as they are sliced.
Serving Suggestions
The dish can be served as a starter or a main course; adjust portions accordingly.
Cook techniques
Roasting
Pouring vegetable oil into a hot roasting tray creates a crispy base for the Yorkshire pudding batter, which rises beautifully in the oven.
Whisking
Vigorously whisking together flour, milk, water, and eggs ensures a smooth batter for Yorkshire pudding, allowing it to rise effectively when baked.
Flaking
Gently flaking smoked trout into chunks, mixing with cheese and horseradish, enhances the texture and flavor of the pâté.
Chopping and Mixing
Finely chopping fresh ingredients like chives, red onion, and parsley before mixing ensures an even distribution of flavors in both the pâté and slaw.
Seasoning
Adjusting seasoning with salt, black pepper, and additional lemon juice or horseradish is essential for balancing the flavors in the dishes.
Tossing
Tossing slaw ingredients thoroughly coats them in the dressing, allowing for a harmonious combination of flavors and textures.
FAQ
What can I substitute for vegetable oil in Yorkshire pudding?
You can use other neutral oils like canola or sunflower oil, or even beef drippings for a richer flavor.
How should I store leftover pâté?
Store leftover pâté in an airtight container in the refrigerator, and consume it within a few days for optimal freshness.
Can I make the slaw in advance?
Yes, you can prepare the slaw a few hours ahead of serving; however, it’s best to add the apple and pear just before serving to prevent browning.
What if I don’t have horseradish for the pâté?
If you don’t have horseradish, you can use prepared mustard or a touch of wasabi as an alternative, though the flavor will differ.
How do I ensure Yorkshire pudding rises properly?
Make sure your batter is cold when you pour it into the hot oil, and avoid opening the oven door during baking to maintain the heat.
Conclusion
The combination of Yorkshire pudding, smoked trout pâté, and a vibrant slaw creates a harmonious dish that balances richness with freshness. This meal offers a delightful mix of textures and flavors, making it perfect for gatherings or special occasions. The crispy Yorkshire pudding serves as an excellent vessel for the creamy pâté, while the slaw adds a refreshing crunch.
More recipes suggestions and combination
Try pairing the Yorkshire pudding with a roasted vegetable filling for a vegetarian option.
More recipes suggestions and combination
Serve the smoked trout pâté with fresh crusty bread or crackers for a delightful appetizer.
More recipes suggestions and combination
Create a seasonal slaw by swapping the apple and pear for shredded carrots and radishes for a crunchier texture.
More recipes suggestions and combination
Add pickled beets to the slaw for an extra layer of flavor and vibrant color.
More recipes suggestions and combination
Experiment with different types of fish in the pâté, such as salmon or mackerel, for a unique spin.
More recipes suggestions and combination
Enhance the Yorkshire pudding by adding herbs like rosemary or thyme to the batter for added aroma and flavor.
