Double-Smoked Salmon and Sweet Pea Yorkies | PC.ca

Double-Smoked Salmon and Sweet Pea Yorkies

Lemon wedges stand beside smoked salmon rosettes on baked pastry rounds

PC Petite Pois Small Sweet Peas

Double-Smoked Salmon and Sweet Pea Yorkies

A creamy sweet pea purée (conveniently made with frozen peas) nestled into crispy Yorkshire pudding...

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.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 40 mins
  • Serves: 12
  • Dish Type: British, Canadian
  • Season: Holiday
  • Course: Appetizer
  • Main Ingredient: Sweet Peas

  • Amount Per Serving

  • Serving Size

  • Sodium

    270 mg

  • Sugars

    2 g

  • Protein

    6 g

  • Calories

    100 cal

  • Total Fat

    5 g

  • Dietary Fibre

Double-Smoked Salmon and Sweet Pea Yorkies

Lemon wedges stand beside smoked salmon rosettes on baked pastry rounds

PC Petite Pois Small Sweet Peas

  • Amount Per Serving

  • Serving Size

  • Sodium

    270 mg

  • Sugars

    2 g

  • Protein

    6 g

  • Calories

    100 cal

  • Total Fat

    5 g

  • Dietary Fibre

How to make

Ingredients

  • 1 cup (250 mL)Frozen PC® Small Sweet Peas frozen
  • 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) frozenPC® Double Smoked Oak-Smoked Long-Sliced
  • about 6 slicesScottish Atlantic Salmon, frozen

How to make

  • Step 1Preheat oven to 400°F (200°C).
  • Step 2Bring 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.
  • Step 3Combine 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.
  • Step 4Arrange frozen puddings in single layer on baking sheet. Bake 4 minutes. Transfer puddings directly to rack to cool completely.
  • Step 5Spoon 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.

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