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Smoked Salmon Savoury Dutch Baby

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5 from 3 reviews


Units Scale

Dutch Baby

  • 4 eggs
  • 180g milk
  • 90g plain flour
  • 1/4 tsp salt
  • 80g butter
  • 20g parmesan cheese
  • 15g fresh parsley, dill & tarragon
  • 1 garlic clove

To serve

  • 200g smoked salmon
  • 50g crème fraîche
  • 2 tsp fresh dill
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp salt


Dutch Baby

  • Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf. Make sure there’s enough space above it for your Dutch Baby to expand.
  • In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.
  • Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product.
  • Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also.
  • When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
  • Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes. Do not open the oven during this time.

To serve

  • In a bowl mix the crème fraîche, chopped dill, lemon zest and salt.
  • Arrange the smoked salmon in the bottom of the Dutch Baby and spoon over the dill crème fraîche.
  • Author: Russell Clamp