Adjust oven rack to middle position and preheat oven to 450°F.

Combine eggs, all-purpose flour, milk, and garlic in a blender.

Blend until smooth, about 30 seconds.

Transfer the blended mixture to a medium bowl.

Mix in chopped fresh dill and season with kosher salt and freshly ground black pepper.

Cover the bowl and set aside.

In a separate medium bowl, whisk together the crème fraiche and prepared horseradish.

Season the horseradish cream with salt and pepper.

Divide vegetable oil evenly among muffin wells of a muffin tin.

Place the muffin tin in the preheated oven and heat until the oil is lightly smoking, approximately 10 minutes.

Remove the muffin tin from the oven.

Working quickly, divide the batter among the muffin cups.

Return the muffin tin to the oven and bake until the Yorkshire puddings are puffed and golden, about 15 minutes.

Serve the Yorkshire puddings immediately.

Top with thinly sliced smoked salmon and horseradish cream.

Garnish with sliced scallions and thinly sliced lemon.