Popovers with Smoked Salmon and Crème Fraîche

Popovers with Smoked Salmon and Crème Fraîche

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Servings: 6

Popovers, which are similar to Yorkshire puddings, are a great option when you want a freshly baked treat without a lot of fuss. Popovers rely on high heat to rise properly, so the pan is preheated in a piping hot oven before the batter is added. Take care not to burn yourself when filling the hot popover pan, and don’t open the oven until the popovers are almost done to avoid letting the heat escape.

Ingredients

For the popovers:

  • 1 1/2 cups (375 ml) warm full-cream milk (50°C)
  • 1 1/2 cups (180 g) plain flour
  • 4 eggs, at room temperature
  • 2 Tbs. sugar
  • 1 tsp. salt
  • 3 Tbs. unsalted butter, melted and cooled slightly
  • 2 Tbs. Dijon mustard
  • 1 1/2 Tbs. bagel seasoning

For Serving:

  • 1 cup (250 g) crème fraîche
  • 250 g thinly sliced smoked salmon
  • 1/2 red onion, very thinly sliced
  • 3 Tbs. capers, drained
  • 3 Tbs. chopped fresh dill
  • 3 Tbs. minced fresh chives

Directions:

  • In a blender, combine the milk, flour, eggs, sugar and salt. Blend on high speed until smooth, about 30 seconds. Scrape down the sides of the blender and add the melted butter. Blend on high speed until combined, about 10 seconds. Transfer the mixture to a bowl and stir in the bagel seasoning. Set the batter aside to rest for 15 minutes.
  • Position a rack in the lower third of an oven and preheat to 230°C. Place a standard 6-well popover pan on a rimmed baking sheet. Once the oven is preheated, place the baking sheet with the popover pan in the oven to preheat for 5 minutes.
  • Stir the batter briefly to ensure the bagel seasoning is evenly distributed. Remove the baking sheet and popover pan from the oven and carefully spray the wells with non-stick cooking spray. Divide the batter evenly among the wells of the popover pan; each should be about three-quarters full.
  • Return the popover pan and baking sheet to the oven. Bake until the popovers have puffed up dramatically and have started to brown, about 20 minutes. Reduce the oven temperature to 180°C and continue to bake until the popovers are deeply browned and sound hollow when lightly tapped, 10 to 15 minutes longer.
  • While the popovers are cooking, put the crème fraîche in a small serving bowl. Arrange the smoked salmon, onion, capers, dill and chives on a large serving platter or place them in individual small bowls for serving.
  • Transfer the popover pan to a wire rack and let cool for 3 minutes, then remove the popovers from the pan and return to the wire rack. Using a paring knife, make a small slit in the side of each popover to release the steam and let cool a few minutes more.
  • Serve the popovers warm with the crème fraîche, smoked salmon, onion, capers, dill and chives alongside. Serves 6
  • Williams-Sonoma Test Kitchen
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