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 170C 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.
