Imported from Instagram

Smoked Salmon Savoury Dutch Baby

Name: Smoked Salmon Savoury Dutch Baby
Prep time: 10 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: German
Ingredients: 4 eggs; 180 g milk; 90 g plain flour; 0.25 tsp salt; 40 g butter; 20 g Parmesan cheese (Grated.); 15 g fresh parsley, dill and tarragon (Chopped finely; combined amount.); 1 clove garlic (Minced.); salt (A pinch, for the cheese and herb mixture; optional per author.); 200 g smoked salmon (For serving.); 50 g crème fraîche (For the dill topping.); 2 tsp fresh dill (Chopped; for the crème fraîche.); 1 tbsp lemon juice; 1 tsp lemon zest; 0.25 tsp salt (For the crème fraîche mixture.); black pepper (A little, mentioned in the audio transcript for the herb topping; quantity not specified in the description.); black pepper (For the lemon-dill crème fraîche, mentioned in the audio transcript; quantity not specified in the description.)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

A puffy, savoury oven-baked pancake topped with Parmesan, herbs and garlic, served with smoked salmon and lemon-dill crème fraîche. The author notes that bringing the batter close to room temperature helps it rise.

4 servings25 minGerman

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Ingredients

4 eggs
180 g milk
90 g plain flour
0.25 tsp salt
40 g butter
20 g Parmesan cheese (Grated.)
15 g fresh parsley, dill and tarragon (Chopped finely; combined amount.)
1 clove garlic (Minced.)
salt (A pinch, for the cheese and herb mixture; optional per author.)
200 g smoked salmon (For serving.)
50 g crème fraîche (For the dill topping.)
2 tsp fresh dill (Chopped; for the crème fraîche.)
1 tbsp lemon juice
1 tsp lemon zest
0.25 tsp salt (For the crème fraîche mixture.)
black pepper (A little, mentioned in the audio transcript for the herb topping; quantity not specified in the description.)
black pepper (For the lemon-dill crème fraîche, mentioned in the audio transcript; quantity not specified in the description.)

Steps

1
Preheat the oven to 230°C (445°F) with an oven-safe pan on the middle shelf. Leave enough clearance above the pan for the Dutch Baby to expand; cast iron is recommended, but a similar-sized oven-safe pan or cake tin can also be used.
2
Add the eggs, flour, milk and ¼ teaspoon salt to a blender jug. Blend until the batter is smooth and aerated; a stick blender or stand blender may be used.
3
Leave the batter to stand while the oven heats, bringing it as close to room temperature as practical for a better rise.
4
Grate the Parmesan, finely chop the parsley, dill and tarragon, and mince the garlic. Put them together in a bowl. The author also suggests adding a pinch of salt to this mixture.
5
When ready to bake, carefully remove the hot pan from the oven and add the butter. Let it bubble and melt completely.
6
Pour the batter into the buttered hot pan.
7
Scatter the Parmesan, herb and garlic mixture over the batter.
8
Return the pan to the oven and bake for 15–20 minutes. Do not open the oven during baking.
9
While the Dutch Baby bakes, mix the crème fraîche, chopped dill, lemon juice, lemon zest and ¼ teaspoon salt in a bowl. The audio also mentions black pepper in the crème fraîche; add a little if following that version.
10
Arrange the smoked salmon in the bottom of the baked Dutch Baby, then spoon the dill crème fraîche over it to serve.

Notes

The description says 40 g butter is more than strictly needed, while noting the printable recipe on the author's site has the correct amount; no alternative quantity is supplied. The audio mentions black pepper for both the herb topping and crème fraîche, but the written ingredient list gives no quantities. The transcript says the dish takes 25 minutes start to finish; the stated oven bake time is 15–20 minutes.