Savoury Dutch Baby with Smoked Salmon and Lemon Dill Crème Fraîche
Savoury Dutch Baby with Smoked Salmon and Lemon Dill Crème Fraîche
Ingredients
For the Dutch Baby
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 4 large eggs
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
For the Herb & Cheese Topping
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh tarragon, finely chopped
- 1/4 cup Parmesan cheese, grated
- 1 clove garlic, minced
- 1/4 teaspoon black pepper, freshly ground
For the Assembly
- 6 ounces smoked salmon, thinly sliced
- 1/2 cup crème fraîche
- 1 tablespoon fresh dill, finely chopped
- 1 lemon, zest and 1 tablespoon juice
- 1/4 teaspoon Maldon salt, for finishing, or to taste
- 1/4 teaspoon black pepper, freshly ground, for finishing, or to taste
Instructions
- 1
Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet into the oven to preheat for at least 10 minutes while you prepare the batter and toppings.
⏱️ 10 min•🌡️ 425
- 2
In a blender jug, combine the all-purpose flour, milk, large eggs, and salt. Use an immersion blender to blend the mixture until completely smooth and no lumps remain. Alternatively, you can use a regular blender.
⏱️ 3 min
- 3
In a small bowl, combine the finely chopped fresh parsley, finely chopped fresh dill, finely chopped fresh tarragon, grated Parmesan cheese, minced garlic, and freshly ground black pepper. Stir to combine.
⏱️ 5 min
- 4
In another small bowl, combine the crème fraîche, 1 tablespoon of finely chopped fresh dill, and 1 tablespoon of fresh lemon juice. Stir until well combined. Set aside.
⏱️ 2 min
- 5
Carefully remove the hot cast iron skillet from the oven. Add the unsalted butter to the skillet and swirl it around until it melts and sizzles, coating the bottom and sides of the pan.
⏱️ 1 min
- 6
Pour the prepared Dutch baby batter into the hot, buttered skillet. Immediately and generously sprinkle the herb and cheese mixture evenly over the batter.
⏱️ 1 min
- 7
Carefully return the skillet to the preheated oven and bake for 10-12 minutes, or until the Dutch baby is dramatically puffed up and golden brown around the edges.
⏱️ 10 min•🌡️ 425
- 8
Once baked, remove the Dutch baby from the oven. Immediately arrange the slices of smoked salmon over the hot Dutch baby. Drizzle generously with the lemon dill crème fraîche.
⏱️ 1 min
- 9
Grate fresh lemon zest over the salmon and crème fraîche. Finish with a sprinkle of Maldon salt and freshly ground black pepper to taste.
⏱️ 1 min
- 10
Cut the savoury Dutch baby into wedges and serve immediately while hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savoury Dutch Baby with Smoked Salmon and Lemon Dill Crème Fraîche
Ingredients
For the Dutch Baby
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 4 large eggs
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
For the Herb & Cheese Topping
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh tarragon, finely chopped
- 1/4 cup Parmesan cheese, grated
- 1 clove garlic, minced
- 1/4 teaspoon black pepper, freshly ground
For the Assembly
- 6 ounces smoked salmon, thinly sliced
- 1/2 cup crème fraîche
- 1 tablespoon fresh dill, finely chopped
- 1 lemon, zest and 1 tablespoon juice
- 1/4 teaspoon Maldon salt, for finishing, or to taste
- 1/4 teaspoon black pepper, freshly ground, for finishing, or to taste
Instructions
- 1
Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet into the oven to preheat for at least 10 minutes while you prepare the batter and toppings.
⏱️ 10 min•🌡️ 425 - 2
In a blender jug, combine the all-purpose flour, milk, large eggs, and salt. Use an immersion blender to blend the mixture until completely smooth and no lumps remain. Alternatively, you can use a regular blender.
⏱️ 3 min - 3
In a small bowl, combine the finely chopped fresh parsley, finely chopped fresh dill, finely chopped fresh tarragon, grated Parmesan cheese, minced garlic, and freshly ground black pepper. Stir to combine.
⏱️ 5 min - 4
In another small bowl, combine the crème fraîche, 1 tablespoon of finely chopped fresh dill, and 1 tablespoon of fresh lemon juice. Stir until well combined. Set aside.
⏱️ 2 min - 5
Carefully remove the hot cast iron skillet from the oven. Add the unsalted butter to the skillet and swirl it around until it melts and sizzles, coating the bottom and sides of the pan.
⏱️ 1 min - 6
Pour the prepared Dutch baby batter into the hot, buttered skillet. Immediately and generously sprinkle the herb and cheese mixture evenly over the batter.
⏱️ 1 min - 7
Carefully return the skillet to the preheated oven and bake for 10-12 minutes, or until the Dutch baby is dramatically puffed up and golden brown around the edges.
⏱️ 10 min•🌡️ 425 - 8
Once baked, remove the Dutch baby from the oven. Immediately arrange the slices of smoked salmon over the hot Dutch baby. Drizzle generously with the lemon dill crème fraîche.
⏱️ 1 min - 9
Grate fresh lemon zest over the salmon and crème fraîche. Finish with a sprinkle of Maldon salt and freshly ground black pepper to taste.
⏱️ 1 min - 10
Cut the savoury Dutch baby into wedges and serve immediately while hot.
⏱️ 1 min