Smoked Salmon and Dill Dutch Baby

By Australian Eggs

Smoked Salmon and Dill Dutch Baby
This Dutch Baby filled with smoked salmon is ideal for brunch, but also great for an easy mid week dinner. The crème fraiche adds a real kick.

Prep time: 5 mins 

Cook time: 20 mins 

Serves: 4


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


Pickled onion

  1. Combine vinegar, sugar, salt and water. 
  2. Mix until sugar has dissolved. 
  3. Add onion and toss to coat. 
  4. Stand for 10 minutes and then drain just before serving

Dutch Baby Pancake

  1. Arrange one oven rack in the middle position and remove all other racks above or below. 
  2. Set oven to 240°C/220°C (fan-forced) and place a 25cm (top measurement) ovenproof frying pan into oven to heat up.
  3. Combine flour and salt in a large mixing bowl and make a well in the centre. 
  4. Pour in milk and add eggs. 
  5. Whisk to a smooth batter. 
  6. Once oven has reached temperature, quickly remove hot frying pan from oven using oven mitts. 
  7. Add butter and swirl pan to coat all the base and sides. 
  8. Pour in batter and return to oven. 
  9. Cook 15-18 minutes or until pancake has puffed up and sides are golden. 

Crème fraiche topping

  1. While Dutch baby is cooking, mix together the crème fraiche and lemon zest. 
  2. Season with salt and pepper. 
  3. Refrigerate.


  1. Remove from oven and top with dollops of crème fraiche, smoked salmon and pickled onion. 
  2. Garnish with dill fronds. 
  3. Cut into wedges and serve with extra dill and lemon wedges.


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