Sunday Brunch: Dill Yorkshire Puddings With Smoked Salmon and Horseradish Cream
Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Our friends across the pond are responsible for many great culinary contributions—sausage rolls, full breakfasts, tea sandwiches, shepherd's pie—but I can't think about British food without thinking of Yorkshire pudding. For those poor souls who haven't had a good Yorkie, it's very similar to a popover, made by baking a simple batter of egg, flour, and milk in hot fat or oil until puffed and golden. While the most traditional recipes call for cooking the pudding in a pan set beneath a roast to catch the flavorful, meaty drippings, a few key changes make this version a perfect dish for brunch.
First, instead of making one large pudding, here we pour the batter into a muffin tin to produce individually-sized portions that are easier to divide among multiple people. Preheating the muffin tin in a hot oven helps the puddings puff up light and crisp. And to make the Yorkshires a more flavorful pairing for the smoked salmon and horseradish cream, I spike the batter with dill and garlic.
What I love about this brunch is that, with a little planning, it makes an impressive spread in just a few minutes. Both the horseradish cream and the batter can be made a day in advance and refrigerated. All that's left is heating the oven and baking the puddings when you're ready to eat (just be sure to bring the batter out of the fridge while you preheat the oven so that it can come to room temperature).
Once baked, serve the Yorkshire puddings right, away while they're hot and puffed—they tend to deflate quickly as they sit, even over just a couple of minutes. To avoid fallen Yorkies, plate the salmon, horseradish cream and garnishes while you're baking the pudding. That way, they can go straight from the muffin tin to the table with little diddling in between.