Name: Smoked Salmon Savory Dutch Baby
Total time: PT1500.0S
Yield: 4
Ingredients: 2 Large Egg; 3/4 cup Whole Milk; 4 tablespoon Unsalted Butter; 1/2 cup All-Purpose Flour; 1/2 teaspoon Kosher Salt; 1/2 teaspoon Freshly Ground Black Pepper; 1 package Smoked Salmon; 1/4 cup Crème Fraîche; 2 teaspoon Fresh Dill; 1 tablespoon Lemon Juice; 1 teaspoon Lemon; 1/4 teaspoon Salt; to taste Arugula; to taste Onion; to taste Capers

A savory Dutch baby pancake topped with rich smoked salmon, creamy dill crème fraîche, and a hint of lemon. This dish is perfect for brunch, offering a delightful combination of flavors and textures, from the crispy edges to the fresh, tangy toppings.

Peanut-Free

Tree Nut-Free

Main Dish

Stove

Intermediate

Low Salt

Nut-Free

Soy-Free

Tomato-Free

Low-Sugar

Pescatarian

Brunch

Lunch

Shellfish-Free

Salmon

Smoked Salmon Savory Dutch Baby

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Dutch Baby

Large Egg

Whole Milk

Unsalted Butter

tablespoon

All-Purpose Flour

Kosher Salt

teaspoon

Freshly Ground Black Pepper

To Serve

Smoked Salmon

package

Crème Fraîche

Fresh Dill

Lemon Juice

Lemon

Salt

Arugula

to taste

Onion

Capers

Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron or oven-safe skillet inside to heat up.

In a blender, combine the {@5:}, {@4:}, 2 tablespoons of melted {@2:}, {@1:}, {@3:}, and {@0:}. Blend on high for 20-30 seconds until smooth and bubbly.

In a blender, combine the Large Egg (2 N/A) [room temperature], Whole Milk (3/4 cup) [room temperature], 2 tablespoons of melted Unsalted Butter (2 tablespoon) [melted, chilled, divided], All-Purpose Flour (1/2 cup), Kosher Salt (1/2 teaspoon), and Freshly Ground Black Pepper (1/2 teaspoon). Blend on high for 20-30 seconds until smooth and bubbly.

In a blender, combine the Large Egg (2), Whole Milk (3/4 cup), 2 tablespoons of melted Unsalted Butter (2 tablespoon), All-Purpose Flour (1/2 cup), Kosher Salt (1/2 teaspoon), and Freshly Ground Black Pepper (1/2 teaspoon). Blend on high for 20-30 seconds until smooth and bubbly.

Once the oven is preheated, carefully remove the hot skillet. Add the remaining 2 tablespoon of melted {@0:}, swirling to coat the bottom and sides of the pan.

Once the oven is preheated, carefully remove the hot skillet. Add the remaining 2 tablespoon of melted Unsalted Butter (2 tablespoon) [melted, chilled, divided], swirling to coat the bottom and sides of the pan.

Once the oven is preheated, carefully remove the hot skillet. Add the remaining 2 tablespoon of melted Unsalted Butter (2 tablespoon), swirling to coat the bottom and sides of the pan.

Pour the batter into the hot skillet, then immediately place it back in the oven. Bake for 20-25 minutes, or until the Dutch baby is puffed and golden brown around the edges.

While the Dutch baby bakes, in a small bowl, mix the {@0:}, chopped {@2:}, {@1:}, {@3:} Zest, and {@4:}.

While the Dutch baby bakes, in a small bowl, mix the Crème Fraîche (1/4 cup), chopped Fresh Dill (2 teaspoon) [chopped], Lemon Juice (1 tablespoon), Lemon (1 teaspoon) Zest, and Salt (1/4 teaspoon).

While the Dutch baby bakes, in a small bowl, mix the Crème Fraîche (1/4 cup), chopped Fresh Dill (2 teaspoon), Lemon Juice (1 tablespoon), Lemon (1 teaspoon) Zest, and Salt (1/4 teaspoon).

Remove the Dutch baby from the oven. Arrange the {@0:} over the bottom, and spoon over the dill crème fraîche. Garnish with {@1:}, sliced {@3:}, and {@2:}. if desired.

Remove the Dutch baby from the oven. Arrange the Smoked Salmon (1 package) over the bottom, and spoon over the dill crème fraîche. Garnish with Arugula ( to taste), sliced Onion ( to taste), and Capers ( to taste). if desired.

Remove the Dutch baby from the oven. Arrange the Smoked Salmon (1 package) over the bottom, and spoon over the dill crème fraîche. Garnish with Arugula (to taste), sliced Onion (to taste), and Capers (to taste). if desired.