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