Directions
- 1Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf.
- 2In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated.
- 3Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl.
- 4Remove the pan from the oven and add the butter. Let it bubble and melt down completely.
- 5Pour your batter mix into the pan.
- 6Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes.
- 7In a bowl mix the crème fraîche, chopped dill, lemon juice, lemon zest and salt.
- 8Arrange the smoked salmon in the bottom of the Dutch Baby and spoon 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 blendergrater
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