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.