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Chef Martin’s Double-Smoked Salmon and Sweet Pea Yorkies

BT Montreal | posted Tuesday, Dec 5th, 2017

A creamy sweet pea purée (conveniently made with frozen peas) nestled into crispy Yorkshire puddings adds fresh flavour and colour to your holiday spread. The extra-long slices of smoked salmon are especially easy to roll into elegant rosettes for an impressive finishing touch.

Makes: 12 servings                                                       

Prep time: 15 minutes

Cook time: 6 minutes

Ready in: 20 minutes                    

Difficulty Level: Easy

Per serving: 100 calories, fat 5 g (2 g of which is saturated), sodium 270 mg, carbohydrate 9 g, fibre 1 g, sugars 2 g, protein 6 g

Ingredients

  • 1 cup (250 mL) frozen PC® Small Sweet Peas
  • 1/2 cup (125 mL) fresh mint
  • 1/2 cup (125 mL) PC® Ricotta Whey Cheese
  • 1 tbsp (15 mL) PC® Creamy Horseradish Sauce
  • 1 tbsp (15 mL) each grated lemon zest and fresh lemon juice
  • 1/4 tsp (1 mL) salt
  • 1 pkg (185 g) PC® Yorkshire Pudding
  • Half pkg (300 g pkg) frozen PC® Double Smoked Oak-Smoked Long-Sliced Scottish Atlantic Salmon (about 6 slices), thawed and halved lengthwise

Directions

  1. Preheat oven to 400°F (200°C).
  2. Bring small saucepan of water to a boil. Add frozen peas; reduce heat to a simmer. Cook 2 to 3 minutes. Drain and rinse under cold water until chilled. Drain well.
  3. Combine peas, mint, ricotta, horseradish sauce, lemon zest, lemon juice and salt in food processor. Pulse, stopping to scrape down bowl if necessary, until smooth. Transfer to small bowl; cover and refrigerate until needed.
  4. Arrange frozen puddings in single layer on baking sheet. Bake 4 minutes. Transfer puddings directly to rack to cool completely.
  5. Spoon pea mixture into cooled puddings, dividing evenly. Beginning at 1 short end, loosely roll up each piece of salmon to make 12 rosettes. Arrange 1 rosette in centre of each pudding.
  6. Chef’s Tip: Garnish with pea shoots and sprinkle with cracked black pepper.