Mamta's Kitchen

Yorkshire Puddings with Mackerel or Haddock or Salmon Filling

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 left over from a roast dinner. This is a very quick dish to make, using Campbell's Condensed Mushroom Soup or ready-made cheese sauce mix. You can make your own Cheese Sauce or white sauce/Roux, flavoured with fresh herbs of choice. You can use other dressings for the mackerel. Try with ham/chicken/turkey/vegetarian fillings and other spicy fillings that you would use in a Vol-au-vent. This filling can also be used as a Vol-au-vent filling. Serves 6

Edited January 219


  • 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. (experiment with other soups) or 2 cups Cheese Sauce or white sauce/Roux

  • 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 haddock fillets instead.

  • 1-2 tbsp. oil

  • 1 medium sized onion, peeled and sliced

  • 2 cloves of garlic, crushed

  • 1 inch piece of ginger, peeled and shredded thinly

  • 1 cup of sliced 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 or flat leaf parsley or coriander (optional)

  • Salt and freshly ground pepper, added only if required-step 6

  • This is enough to fill 10-12 Yorkshire Pudding.


  1. Remove skin from fish. It peels off really easily, if they are at room temperature. Fish warmed for 10-15 seconds in a microwave.

  2. Flake the fish flesh in a bowl.

  3. If using mushroom soup, pour it in a pan and heat through. Alternatively, prepare the Cheese Sauce or White sauce/Roux. Keep aside.

  4. Heat oil in a pan and fry onion, ginger and garlic until onion is just beginning to turn brown.

  5. 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.

  6. Add fish and add all filling ingredients Mix well.

  7. Taste and adjust seasoning (s & p, chilli, herbs) You can prepare up to this stage a day in advance and keep in the fridge.

  8. Just before you are ready to serve, preheat the oven to 120C/200F, Gas Mark 6.

  9. Spoon the filling into the Yorkshire puddings placed on a tray.

  10. Bake for 4-6 minutes.

  11. Serve hot.

  12. You can sprinkle a little grated cheddar or Parmesan cheese on each Yorkshire Pudding, before putting it in the oven.

  13. You can use any other filling of your choice, including vegetables.

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