Prep time: 5 mins
Cook time: 20 mins
Serves: 4
Ingredients:
Pickled onion
¼ cup (60ml) apple cider vinegar
2 tbsp caster sugar
2 tsp salt
⅓ cup (80ml) water
1 red onion, halved and sliced thinly
Dutch Baby Pancake
⅔ cup (100g) plain flour
1 tsp salt
⅔ cup (160ml) milk
3 eggs
30g butter, diced
Smoked salmon, dill and crème fraiche
½ cup (125ml) crème fraiche (or sour cream)
1 tsp lemon zest
Salt and pepper
150g smoked salmon slices
Lemon wedges and extra dill fronds to serve
Method:
Pickled onion
- Combine vinegar, sugar, salt and water.
- Mix until sugar has dissolved.
- Add onion and toss to coat.
- Stand for 10 minutes and then drain just before serving
Dutch Baby Pancake
- Arrange one oven rack in the middle position and remove all other racks above or below.
- Set oven to 240°C/220°C (fan-forced) and place a 25cm (top measurement) ovenproof frying pan into oven to heat up.
- Combine flour and salt in a large mixing bowl and make a well in the centre.
- Pour in milk and add eggs.
- Whisk to a smooth batter.
- Once oven has reached temperature, quickly remove hot frying pan from oven using oven mitts.
- Add butter and swirl pan to coat all the base and sides.
- Pour in batter and return to oven.
- Cook 15-18 minutes or until pancake has puffed up and sides are golden.
Crème fraiche topping
- While Dutch baby is cooking, mix together the crème fraiche and lemon zest.
- Season with salt and pepper.
- Refrigerate.
Assembly
- Remove from oven and top with dollops of crème fraiche, smoked salmon and pickled onion.
- Garnish with dill fronds.
- Cut into wedges and serve with extra dill and lemon wedges.