- serves 6 people
- preparation 15 minutes
- cooking 25 minutes
- difficulty Mid level
Ingredients
- 75 g butter
- salt and black pepper, to season
- 6 salmon fillets (around 160 g each)
- 2 tbsp finely shredded dill
- lemon wedges, to serve
For the horseradish cream
- 100 ml thickened cream
- 100 ml sour cream
- 3 tbsp prepared horseradish
- 2 tbsp finely sliced chives
- ½ lemon, juiced
For the Yorkshire puddings
- 1 cup (150 g) plain flour
- ¼ tsp salt
- 200 ml eggs (about 4)
- 200 ml milk
- ¼ cup (60 ml) vegetable oil
Chilling time: 30 minutes
Instructions
1. To make the horseradish cream, combine all the ingredients in a medium bowl and whisk until smooth. Season to taste with salt and pepper.
2. To make the Yorkshire puddings, in a large bowl, whisk the flour and salt together, then make a well in the centre, crack in the eggs and pour in the milk. Whisk slowly to make a thick batter. Strain the mixture through a fine mesh sieve into a large jug, then cover and refrigerate for 30 minutes.
3. Preheat the oven to 220˚C (fan-forced). Pour 1 tsp oil into each muffin hole, then place the tin into the oven for 10 minutes, or until the oil is very hot. Remove the tray from the oven and divide the Yorkshire pudding batter between holes until 2/3 of the way up the sides.
4. Place a second, large (empty) baking tray for the salmon into the oven with the Yorkshire puddings and bake the puddings for 15 minutes, or until puffed, golden and cooked through. Remove both trays from the oven and allow puddings to cool.
5. Add the butter to the hot tray and allow it to melt. Season the salmon well on both sides with salt and pepper, then add to the buttered tray, skin-side down. Roast for 8-10 minutes, or until cooked to your liking. Remove from the oven and transfer the salmon to a serving plate. Pour the butter from the baking tray over the salmon.
6. Sprinkle the salmon with the dill. Serve the roast salmon with the Yorkshire puddings, horseradish cream and lemon wedges.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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