Savory Dutch baby with smoked salmon and horseradish

Step 1/3

• 120 g flour
• 110 ml milk
• 2 eggs
• 5 g horseradish

• 1 bowl (large)
• 1 whisk
• fine grater

Preheat the oven to 220°C/430°F. Add flour, milk, eggs, salt, and some freshly grated horseradish to a mixing bowl. Whisk until a smooth batter forms.

Step 2/3

• 90 g butter

• 1 oven
• 1 cast iron pan

Add butter to a cast-iron pan and let melt. When it begins to sizzle, pour the batter carefully into the pan. Transfer pan in the oven and bake at 220°C/430°F for approx. 20 min. or until the Dutch baby has turned golden-brown and fluffy. Make sure all edges have risen evenly.

Step 3/3

• 50 g crème fraîche
• ¼ lemon
• olive oil
• 1 scallions
• 2½ g dill
• 2½ g chervil
• 1½ g chives
• 100 g smoked salmon
• 10 g horseradish

• 1 knife
• 1 cutting board
• fine grater
• 1 bowl

Add crème fraîche to a bowl. Mix in zest and juice from half a lemon. Add olive oil. Season with salt and pepper. Slice scallions into fine rings. Drizzle crème fraîche mixture over the finished Dutch Baby. Arrange smoked salmon on top of it, sprinkle with scallions, chives, dill, and chervil. Add more finely grated horseradish to garnish. Enjoy!

Enjoy your meal!