On 17th & 18th March 2015, This was Dinner…
I liked the idea of a break from the norm with a Yorkshire Pudding but I have to admit I’m not a big fan of straight-up smoked salmon. This was adapted from Jamie’s 15 minute meals.
Involves some waiting time for the pud mix.
- Cut up some smoked salmon
- Chop up some cooked beetroot (not pickled)
- Slice some spring onions
- Preheat the oven to 200ºc (fan)
- Prepare some asparagus by snapping off the woody ends
- Get milk, eggs, plain flour, soft cheese, horseradish sauce, balsamic vinegar, clear honey, oil & seasoning ready
Mix the eggs and the flour along with a pinch of salt then gradually add the milk, whisking continuously to make a light and fluffy batter. Cover and chill for about half an hour.
Pop a little oil in each section of a muffin tray and stick it in the oven to heat the oil, you want it smoking.
Quickly add the mixture to the muffin tray and cook the puddings for 20 minutes.
Heat a little oil in a frying pan and add the onions to soften. Remove and pop in a bowl along with some horseradish and the soft cheese.
Cook the salmon gently in the same pan then add to the onion mixture, season well.
Blanch the asparagus tips.
About five minutes before the puddings are cooked, put the beetroot, honey and balsamic vinegar into a small pan and bring to the boil, reduce the heat and stir well.
You can’t see the salmon but this is my favourite way of eating smoked salmon and take my word of it that it is good. I can admit to not looking forward to this but I really enjoyed it.
This is where we realised how much Walter has grown, he stole a pudding of Mr S’ plate. Luckily we made extra! He did get into trouble but only half heartedly as we were too busy (silently) laughing! It’s the table for us every night now.
I went to the shop on the way home from work as I wasn’t in the mood for an omelette. Mr S hasn’t been well this week and I feel like I’m teetering on the edge of a cold. We had chicken nuggets, chips and beans. You know, like something off a kids menu!