Pre-frozen Yorkshire puddings make an ideal tartlet base for any number of quick savoury fillings. Keep a packet in the freezer during this social time of the year for quick and attractive nibbles.

Ingredients

Hot Smoked Salmon Filling

• 200 grams hot smoked salmon
• 200-250 gram creme fraiche
• 1-2 tsp prepared wasabi paste
• ¼ cup chopped fresh chives
• grated rind and juice of 1 lime
• 12 frozen Yorkshire puddings (1 packet)

Fennel and Parmesan Filling

• 50 grams butter
• 3 shallots, peeled and chopped (or ½ onion)
• 4 fennel bulbs (about 450 grams), trimmed and sliced, reserve fronds
• 2 tblsp flour
• 1 cup milk
• 1 cup finely grated parmesan cheese
• 12-16 pitted black juicy olives, sliced
• 12 frozen Yorkshire puddings (1 packet)

Method

Hot Smoked Salmon Filling

1. Flake the hot smoked salmon into bite sized pieces and mix with the creme fraiche, wasabi, chives, lime rind and juice. Season with pepper.
2. Heat the Yorkshire puddings in a 220ºC oven for 4 minutes or until hot and crisp. Fill the hot Yorkshire puddings with salmon mixture and serve immediately.

Fennel and Parmesan Filling

1. Heat butter in a medium-sized saucepan and gently cook the shallots and fennel until tender but not brown.
2. Stir in flour, cook for 1 minute or until frothy, then gradually stir in the milk. Stir continuously over a moderate heat until the sauce thickens. Add ¾ cup cheese and when melted remove from the heat and season with salt and pepper. Stir in olives.
3. Heat Yorkshire puddings in a 220ºC oven for 4 minutes or until hot and crispy. Fill with the hot fennel and parmesan sauce, sprinkle with remaining cheese and return to the oven for a further 2-3 minutes. Serve immediately, garnished with reserved fennel fronds.