Smoked Salmon Savoury Dutc

• total time: 17 minutes

Ingredients

4 eggs

180g milk

90g plain flour

1/4 tsp salt

40g butter

20g parmesan cheese

15g fresh parsley, dill & tarragon

1 garlic clove

To serve

200g smoked salmon

50g crème fraîche

2 tsp fresh dill

1 tbsp lemon juice

1 tsp lemon zest

1/4 tsp salt

Directions

Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf. Make sure there’s enough space above it for your Dutch Baby to expand.

In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.

Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product.

Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also.

When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.

Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes. Do not open the oven during this time.

To serve

In a bowl mix the crème fraîche, chopped dill, lemon juice, lemon zest and salt.

Arrange the smoked salmon in the bottom of the Dutch Baby and spoon over the dill crème fraîche.

For the printable recipe go to eatlikeanadult.com and search ‘Dutch baby’. Or just Google ‘eat like an adult smoked salmon Dutch baby’.

A few notes:

Get the batter to room temperature before cooking to get a good rise.

That is an obscene amount of butter :) You don’t really *need* that much (the recipe on my site is correct) but it’s only Christmas once!

Yes, it’s one pan because I didn’t include the blender jug.

Isn’t this just a huge Yorkshire pudding? Call it whatever makes you happy.

What’s Dutch about it? Nothing. The name comes from an American misunderstanding of ‘Deutsche’ because it’s based on a German pancake.

The pan doesn’t have to be cast iron, just one that can go in the oven. That includes similar sized and shape cake tins.

How does it rise without yeast? Steam!