Clarence Court eggs | Yorkshire pudding popovers | Dinner recipes
We’ve taken this British classic and given it a new lease of life beyond the Sunday lunch table, with creamy, lemon-spiked, smoked fish pâté.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.clarencecourt.co.uk.
Ingredients
- 280g cream cheese
- 4 tablespoons fresh dill leaves, picked and chopped
- 2 tablespoons chives, finely sliced
- Freshly ground black pepper
- Zest of 2 lemons, juice of 1 lemon, plus lemon wedges to serve
- 320g hot smoked trout fillet and hot smoked salmon
- Vegetable oil
- 150g plain flour
- 4 large Clarence Court hen eggs
- 200ml milk
- Sea salt
- 1 tablespoon dried dill
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