Smoked Salmon Savoury Dutch Baby

20 mins
Serves 1
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Directions

  1. 1Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf, ensuring enough space above for expansion.
  2. 2In a stick blender jug, add the eggs, flour, milk, and salt.
  3. 3Blend until smooth and aerated.
  4. 4Leave the mixture to stand whilst the oven comes up to temperature.
  5. 5Grate the parmesan.
  6. 6Chop the herbs (parsley, dill, and tarragon) fine.
  7. 7Mince the garlic.
  8. 8Transfer the grated parmesan, chopped herbs, and minced garlic to a bowl.
  9. 9Add a pinch of salt to the cheese and herb mixture.
  10. 10When ready, remove the pan from the oven and add the butter.
  11. 11Let the butter bubble and melt down completely.
  12. 12Pour the batter mix into the pan.
  13. 13Scatter the cheese and herb mix over the top.
  14. 14Return to the oven for 15 to 20 minutes without opening the oven door.
  15. 15In a bowl, mix the crème fraîche, chopped dill, lemon juice, lemon zest, and salt for serving.
  16. 16Arrange the smoked salmon in the bottom of the Dutch Baby.
  17. 17Spoon over the dill crème fraîche.

Ingredients

  • 4 eggs
  • 180 g milk
  • 90 g plain flour
  • 0.25 tsp salt
  • 40 g butter
  • 20 g parmesan cheese
  • 15 g fresh parsley, dill & tarragon
  • 1 garlic clove
  • 200 g smoked salmon
  • 50 g crème fraîche
  • 2 tsp fresh dill
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 0.25 tsp salt

Equipment

cast iron panstick blender jugstand up blenderbowloven

Tips

  • Get the batter to room temperature before cooking to get a good rise.
  • The pan doesn’t have to be cast iron, just one that can go in the oven, including similar sized and shape cake tins.
  • Do not open the oven during baking to ensure a good rise.