Description
This Smoked Salmon Dutch Baby is a light and airy oven-baked pancake featuring a savory batter infused with Parmesan cheese, topped with delicately smoked salmon and a refreshing lemon dill crème fraîche. Perfect as a sophisticated brunch or light dinner, this recipe combines fluffy texture with rich and tangy flavors for a delightful culinary experience.
Ingredients
Batter
- 4 large eggs, room temperature
- ¾ cup (90g) all-purpose flour
- ¾ cup (175g) milk, room temperature
- ¼ tsp kosher salt
- ¼ cup (4 Tbsp; 60g) unsalted butter
- ¼ cup (30g) Parmesan cheese, grated
- 1 Tbsp thinly sliced chives, plus more for serving
Toppings and Garnish
- 8 oz smoked salmon
- ⅓ cup (80g) crème fraîche
- 1 Tbsp fresh dill, finely chopped, plus more for serving
- 2 tsp fresh lemon zest, from 1 medium lemon
- Freshly ground black pepper
- Flaky sea salt
Instructions
- Preheat the Oven and Skillet: Preheat your oven to 450°F (232°C) and place a 10-inch cast iron skillet inside to heat. Position the oven rack in the center or slightly lower, and ensure there are no racks above it to allow even cooking.
- Make the Batter: In a blender, combine 4 large eggs, ¾ cup (90g) all-purpose flour, ¾ cup (175g) milk, and ¼ teaspoon kosher salt. Blend the mixture until it becomes very smooth, ensuring a lump-free batter.
- Bake the Dutch Baby: Carefully remove the hot cast iron skillet from the oven, then add ¼ cup (60g) unsalted butter to the skillet and let it melt completely, swirling to coat the base evenly. Pour the prepared batter into the skillet, then evenly sprinkle ¼ cup (30g) grated Parmesan cheese and 1 tablespoon of thinly sliced chives over the batter. Immediately return the skillet to the oven and bake for 15 minutes without opening the oven door or disturbing the batter.
- Prepare Lemon Dill Crème Fraîche: While the Dutch baby bakes, mix together ⅓ cup (80g) crème fraîche, 1 tablespoon finely chopped fresh dill, and 2 teaspoons fresh lemon zest in a small bowl. Stir until well combined to create a fresh and tangy topping.
- Garnish and Serve: Once baked, carefully remove the Dutch baby from the oven. Top it generously with thin slices of smoked salmon, followed by dollops of the lemon dill crème fraîche. Garnish with additional sliced chives, fresh dill, freshly ground black pepper, and a pinch of flaky sea salt. Serve immediately for the best texture and flavor.
Notes
- Ensure eggs and milk are at room temperature for a smoother batter and better rise.
- Use a cast iron skillet for even heat distribution and optimal rise of the Dutch baby.
- Be cautious when handling the hot skillet to avoid burns.
- Do not open the oven door while baking to prevent the Dutch baby from collapsing.
- Feel free to substitute crème fraîche with sour cream if unavailable.
- Serve immediately as the Dutch baby will deflate as it cools.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
