Ingredients
- For the Dutch Baby
- 240 g flour
- 220 ml milk
- 4 eggs
- 20 g butter
- Salt
- For the crème fraîche-mixture
- 240 g crème fraîche
- Olive oil
- 1 tbsp dill
- 1 tbsp chives
- 1 tbsp honey
- 1/2 lemon (juice and zest)
- Salt & pepper
- For garnishing
- 200 g smoked salmon
- 1 – 2 tbsp salmon roe
- 2 scallions
Instructions
- Preheat the oven to 220°C. Add flour, eggs, milk and salt to a mixing bowl and whisk until a smooth, pretty liquid batter forms.
- Melt butter in a small pan or in the microwave. Cover the inside of your baking dish with the melted butter and pour the batter slowly on top. Transfer the pan into the oven and bake for around 20 minutes, or until golden-brown and fluffy.
- In the meantime, mix all of the ingredients for the spread in a bowl. Save some of the herbs for later garnishing.
- Cut the scallions into small rings. Once the Dutch baby is baked and out of the oven spread the crème fraîche mixture on top, along with the salmon and scallions. Optionally, garnish with some more fresh herbs, lemon zest and salmon roe.
