To start his Horseradish sauce Jamie adds 200 grams of Cream cheese to a bowl along with a pinch of salt and a dash of milk. You can skip this section by using readymade horseradish sauce.
Jamie then grates half of a horseradish route into the bowl and squeezes in the juice of a lemon. He then mixes everything together to form his horseradish sauce, testing the consistency which should be smooth but still stiff.
He then finely chops a bunch of chives and adds two thirds to the horseradish, before flaking the smoked trout into the bowl.
Jamie roughly mixes the trout and chives into the horseradish and spoons it into separate containers (he uses enamelled cups for that rustic feel!), before sprinkling the remaining chives over the top of each serving.
To finish this part of the recipe, Jamie grates some lemon zest over the top, adds a grinding of fresh black pepper, and a splash of rapeseed oil.
Jamie places his horseradish and Trout in the fridge to chill while he cooks his baby Yorkshire puddings
For the baby Yorkshire puddings
Before you start the baby Yorkshire puds, you should bring your oven up to a high heat (250C), add a good dash of Sunflower oil to your cupcake tray (which will be used to form the baby sized puddings) and get it really hot.
To create his baby Yorkshire puddings Jamie cracks four large eggs into a jam jar, he takes note of how far the eggs have filled the jar.
He pours the eggs into a mixing bowl and fills the jam jar with milk to the same level as the eggs.
Jamie pours the milk into the bowl and then tips plain flour into the jar, again to the same level that the eggs had filled it.
Before adding the flour to the wet ingredients, Jamie whisks the eggs and milk adds loads of air, and adds a good pinch of salt and pepper.
He tips all of the flour into the egg and milk and mixes using his whisk. Jamie advises that the mixture should be light but thick with a few bubbles.
Jamie ladles the Yorkshire pudding mix into the cupcake tray and places it straight into the hot oven.
To ensure you get the best results, it's better to keep an eye on the puddings. You will know they are ready when the peaks start to turn a dark golden brown.