Yorkshire Pudding with Mackerel or Haddock or Salmon Filling, Like A Vol-au-vent
Yorkshire Puddings with Mackerel or Haddock or Salmon Filling
Mamta Gupta
I first made these many years ago, when I had far too many Yorkshire puddings leftover from a roast dinner and I was scratching my head to decide how to use them up. Then I thought of filling them with something and serving them as finger food or for lunch, with a salad. I have made them several times since.
These are quick to make, if you use a ready-made Yorkshire puddings and a Condensed Mushroom Soup, like Campbell's. You can make your own Cheese Sauce or white sauce/Roux too, flavoured with fresh herbs of choice.
You can also use cold fillings like Salmon or Tuna Fish & Corn Salad
Try with ham/chicken/turkey or even vegetarian fillings/other spicy fillings that you would use in a Vol-au-vent.
Serves 6
Edited November 2023
Ingredients
10-12 ready-cooked Yorkshire Pudding or Vol-au-vent cases. You can make your own if you wish.
420 gm. tin condensed mushroom soup or a packet of cheese sauce mix or 2 cups of Cheese Sauce
100 gm. tin of pink or red salmon of good quality. Red tastes better but is more expensive. You can use 2 smoked mackerel or tinned mackerel too.
1-2 tbsp. oil
1 medium sized onion, peeled and thinly chopped
1 inch piece of ginger, peeled and shredded thinly
1 cup of sliced (small) mushroom (optional)
1/2 cup frozen or fresh, boiled peas or corn kernels (optional)
Chilli sauce or Tabasco to taste (optional)
1 tbsp. chopped dill (optional)
Salt and freshly ground pepper, added only if required.
This is enough to fill 10-12 Yorkshire Pudding.
Instructions
Remove skin from the fish. It peels off really easily, if they are at room temperature.
Flake the fish flesh in a bowl.
If using mushroom soup, pour it in a pan and heat through. Alternatively, prepare the Cheese Sauce or White sauce/Roux. Keep aside.
Heat oil in a pan and fry onion, ginger until onion is just beginning to turn brown.
Add sliced mushrooms and stir-fry on high, until all water is absorbed. They should be quite dry. Mushrooms releases a lot of water and can make the Yorkshire pudding cups quite soggy. Turn the heat off.
Add fish and add all filling ingredients Mix well.
Taste and adjust seasoning (s & p, chilli, herbs). You can prepare up to this stage a day in advance and keep them in the in an airtight box in the fridge.
Just before you are ready to serve, preheat the oven to 180 C, Fan 170°C Gas Mark 4.
Spoon the filling into the Yorkshire puddings placed on a baking tray.
Bake for 4-6 minutes.
Serve hot.
You can use any other filling of your choice, including vegetables.