Smoked Salmon and Cream Cheese Yorkshire Pudding Minis recipe

Smoked salmon and creamy cheese really work well together in a Yorkshire pud – sprinkle with chives just before serving for a hit of extra flavour.


  • 250ml milk
  • 125g plain flour
  • 1 tsp. salt
  • 2 eggs
  • Vegetable oil
  • 100g smoked salmon pieces
  • 50g cream cheese
  • Juice of half a lemon
  • Black pepper


  1. Simply sift the flour and salt into a large bowl and then make a well in the centre. In a large jug, whisk the eggs with the milk and gradually pour the mixture into the flour. Whisk well until you have a smooth batter. Leave to rest for ten minutes.

  2. Heat an oven to 220C/gas mark 7. Pour the oil into a mini muffin tin and put the tin into the oven until the oil is smoking hot. Once the oil is hot, pour the batter into the tin. Return the tin to the oven and cook for 15-20 minutes or until the puddings have risen.

  3. Finely slice the salmon and mix it well with the lemon juice and cream cheese. Season with the pepper to taste and then spoon the mixture into the cooled puddings.

Recipe Details:

  • Author: Laura Young.
  • Published:

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