Smoked Salmon Savoury Dutch Baby

25 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.
  2. 2Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf.
  3. 3Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf.
  4. 4In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated.
  5. 5In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated.
  6. 6In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated.
  7. 7Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl.
  8. 8Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl.
  9. 9Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl.
  10. 10Remove the pan from the oven and add the butter. Let it bubble and melt down completely.
  11. 11Remove the pan from the oven and add the butter. Let it bubble and melt down completely.
  12. 12Remove the pan from the oven and add the butter. Let it bubble and melt down completely.
  13. 13Pour your batter mix into the pan.
  14. 14Pour your batter mix into the pan.
  15. 15Pour your batter mix into the pan.
  16. 16Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes.
  17. 17Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes.
  18. 18Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes.
  19. 19In a bowl mix the crème fraîche, chopped dill, lemon juice, lemon zest and salt.
  20. 20In a bowl mix the crème fraîche, chopped dill, lemon juice, lemon zest and salt.
  21. 21In a bowl mix the crème fraîche, chopped dill, lemon juice, lemon zest and salt.
  22. 22Arrange the smoked salmon in the bottom of the Dutch Baby and spoon over the dill crème fraîche.
  23. 23Arrange the smoked salmon in the bottom of the Dutch Baby and spoon over the dill crème fraîche.
  24. 24Arrange the smoked salmon in the bottom of the Dutch Baby and spoon over the dill crème fraîche.

Ingredients

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

Equipment

cast iron panstick blendergrater
Smoked Salmon Savoury Dutch Baby | Clip Recipe