Remove the Dutch Baby Pancake from oven and top with dollops of crème fraiche, smoked salmon and pickled onion. Garnish with dill fronds. Cut the Smoked Salmon and Dill Dutch Baby into wedges and serve with lemon wedges
Smoked Salmon and Dill Dutch Baby Recipe
Serves 4
Ingredients:
150g smoked salmon slices
Lemon wedges and extra dill fronds to serve
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
Crème fraiche topping
½ cup (125ml) crème fraiche (or sour cream)
1 tsp lemon zest
Salt and pepper
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.
