I’m not really a brunch person. Why spend ages faffing around to prepare a meal that leaves you starving beyond breakfast and hungry again way before it’s feasible to eat dinner? So if I’m going to go through with brunch, the food has to be really nice. And this combination of mini Yorkshire puddings and smoked trout pate from the current issue of Jamie magazine really is; not only that–it’s super easy and quick to throw together. In a surreal twist, I’m translating Jamie’s recipe from the German magazine translation back into English (I live in Germany, after all):
- 125g cream cheese
- 2-3 heaped tsps hot horseradish
- zest of one lemon
- juice of half a lemon
- some chives, finely chopped
- some dill, finely chopped
- 125g skinless smoked trout
- rapeseed oil for drizzling
- 1 small punnet of salad cress, cut
Mini Yorkshire Puds:
- 50 ml vegetable oil
- 2 eggs
- 100g flour
- 100ml milk
- lemon wedges for serving
Mix cream cheese, horseradish, lemon zest and juice in a bowl. Mix in the majority of the chives and dill, add salt and pepper to taste. Pull apart the trout fillets and remove any bones, mix into the cream cheese mixture carefully. The mixture should be spicy/salty. If necessary, add more horseradish or lemon juice.
Drizzle mixture with a bit of rapeseed oil and sprinkle with the rest of the chives and dill. Cover and chill.
Shortly before serving, preheat oven to highest temperature and prepare the Yorkshire pudding dough. Cover muffin tin moulds (for ca. 16 mini muffins) in a thin layer of vegetable oil. Heat tin on highest rack for 10-15 minutes until oil begins to smoke. Meanwhile mix eggs, flour, milk, a pinch of salt and pepper into a smooth paste. Transfer dough into a pitcher.
Remove muffin tin from oven. Evenly distribute the dough into the muffin moulds. Bake on highest rack for 10-15 minutes until the puddings are golden brown and fluffy/puffed up. Don’t open the oven door until they’re done! Serve with trout pate, cress sprinkled on top, and lemon wedges.