Values & Missions
Scottish Smoked Salmon
The Pride Of Scotland
Yorkshire Puddings with Gravadlax and Mustard & Dill Sauce
8 tablespoons plain flour
pinch of salt
2 eggs, beaten
8 tablespoons cold water
8 tablespoons cold mik
1 x 140g pack of Marks & Spencer Scottish Salmon Gravadlax with Mustard & Dill Sauce
Sieve the flour into a bowl and add a pinch of salt.
Mix the beaten eggs, cold water and cold milk into a jug.
Slowly add the wet mixture to the flour and salt, mixing continually with a wooden spoon, until a smooth runny batter is obtained.
Leave the mixture to stand at room temperature for 1 hour.
Meanwhile, heat the oven to 230
C / fan 210
c / gas mark .
Add half a teaspoon of oil to each section of a muffin tin, and place in oven to heat.
When the oil is smoking hot, pour the Yorkshire pudding mixture into each section of the tin.
Cook got 15-20 minutes if making canapes, or 30-35 minutes if making large puddings.
Once cooked, remove from oven, and once cooled add mustard and dill sauce to each pudding and stuff with pieces of Gravadlax.
3-15 Low Street, Buckie,
Moray, Scotland AB56 1UX
+44 (0) 1542 831296