An Elegant, Restaurant-Worthy Smoked Salmon Breakfast
A Dutch baby is a light, airy pancake baked in the oven, with a crispy, golden-brown edge and a soft, custardy center. Often cooked in a cast-iron skillet, it puffs dramatically as it bakes and is perfect for both sweet and savory toppings. Think of this smoked salmon Dutch baby as an elevated bagel and lox-inspired breakfast. It hits on all those same flavors, which I absolutely love.
Why this recipe works
- The batter comes together effortlessly in a blender, ensuring it’s lump-free and perfectly cmooth.
- Baking in a preheated cast-iron skillet guarantees consistent puffiness and crispy edges.
- It’s impressive, but requires minimal effort. You can’t beat it!
If you’ve never tried a Dutch baby before, prepared to be wowed!
For more elevated brunch recipes featuring my favorite smoked fish, try these irresistible smoked salmon breakfast tacos, my easy eggs benedict with smoked salmon, or this crispy potato galette next.
What You’ll Need
- Eggs, be sure that they’re room temperature before you begin! If you forget, you can run them under lukewarm water for about 30 seconds.
- All-purpose flour, which creates the base of the Dutch baby
- Milk, also at room temperature. You can use any type of milk (even non-dairy) for this recipe.
- Kosher salt, to season the pancake
- Unsalted butter
- Parmesan cheese: I always have this on hand, but grated Pecorino Romano or Gruyere cheese would also be delicious.
- For serving: smoked salmon, crème fraîche, fresh dill, chives, lemon zest, black pepper, and flaky sea salt.
Ingredient Substitutions
- Flour: You can use a gluten-free all-purpose flour blend if you need.
- Milk: Any type of milk (dairy or non-dairy) will work in this recipe, though whole milk is what I recommend.
- Smoked Salmon: If you’re not a fan of smoked salmon, you can use smoked trout, smoked mackerel, regular cooked salmon or even prosciutto for a different flavor profile.
- Crème Fraîche: Sour cream or Greek yogurt can be used as a substitute, though crème fraîche offers a smoother texture and more delicate flavor.
Step-by-Step Directions
Full quantities and instructions can be found in the recipe card below!
- Preheat the Oven: Heat the oven to 450°F with a 10-inch cast iron skillet inside on the center rack.
- Make the Batter: Blend eggs, flour, milk, and ¼ tsp salt until smooth.
- Bake the Dutch Baby: Remove the hot skillet, melt ¼ cup butter, then pour in the batter. Sprinkle with grated Parmesan and about a tablespoon of the fresh chives. Bake for 15 minutes without opening the oven.
- Prepare Crème Fraîche: Mix crème fraîche with dill and lemon zest in a small bowl. Set aside.
- Garnish and Serve: Top the baked Dutch baby with smoked salmon, crème fraîche, extra chives or dill, black pepper, and flaky salt. Serve immediately with the sauce.
You could also top this with micro greens, arugula, or watercress! Anything green would be a great addition.
Ari’s Best Tips!
- Don’t open the oven during baking: This is the key to achieving that signature puff! Opening the oven door can cause the Dutch baby to deflate before it has time to set properly.
- Serve immediately: A Dutch baby is best enjoyed right out of the oven while it’s still puffed up. It will naturally deflate as it cools.
- Hot skillet: Make sure the skillet is thoroughly preheated before adding the butter and batter. This helps create the crispy edges and ensures the batter cooks evenly.
Have leftover smoked salmon? Turn it into the most adorable tea time sandwiches, perfect for brunch!
A Note On Cast-Iron
A cast-iron skillet helps create the signature puffiness and crispy edges of a Dutch baby, but you can use a regular oven-safe skillet instead. Just be sure to preheat it in the oven for best results.
Make-Ahead and Store
You can prepare the batter and crème fraîche sauce ahead of time. Store the batter in the fridge for up to 24 hours, and the crème fraîche can be kept in an airtight container in the fridge for up to 2 days.
- Leftovers and storage: While Dutch babies are best enjoyed fresh, leftovers can be stored in the fridge for up to 1 day. Wrap the Dutch baby in foil or plastic wrap and refrigerate.
- Reheating: Place the Dutch baby in a preheated oven at 350°F for 5–10 minutes to restore some of its puff and crispness.
Can you freeze this leftovers? Unfortunately, Dutch babies do not freeze well, as their texture changes upon freezing and reheating. It’s best to enjoy them fresh!
Serving Suggestions
This smoked salmon Dutch baby is perfect for a restaurant-worthy brunch at home. Pair it with a light salad of arugula, baby greens, or fresh tomatoes and avocado for a refreshing contrast. If enjoying this at a boozy brunch, consider enjoying with a mimosa!
If you happen to have leftover creme fraiche, we are loving this creamy creme fraiche dip for crudité! It makes eating vegetables fun again. 😂
An absolutely show-stopping dish that’s perfect for breakfast, brunch, or even a light dinner. Can’t wait for you to try this and report back — it’s become a quick family favorite!
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Smoked Salmon Dutch Baby with Crème Fraîche
Ingredients
- 4 large eggs, room temperature
- ¾ cup (90g) all-purpose flour
- ¾ cup (175g) milk, room temperature
- ¼ tsp kosher salt
- ¼ cup (4 Tbsp; 60g) unsalted butter
- ¼ cup (30g) Parmesan cheese, grated
- 1 Tbsp thinly sliced chives, plus more for serving
- 8 oz smoked salmon
- ⅓ cup (80g) crème fraîche
- 1 Tbsp fresh dill, finely chopped, plus more for serving
- 2 tsp fresh lemon zest, from 1 medium lemon
- Freshly ground black pepper
- Flaky sea salt
Instructions
- Preheat an oven to 450°F, then place a 10-inch cast iron skillet inside. You want to make sure the rack is in the center of the oven (or slightly lower) with no rack above it.
- Make the batter. In a blender, combine 4 large eggs, ¾ cup (90g) all-purpose flour, ¾ cup (175g) milk, ¼ tsp kosher salt, then blend until very smooth.
- Bake the Dutch baby. Carefully remove the cast-iron skillet from the oven, then add ¼ cup (60g) unsalted butter. Once melted, pour the batter into the pan then sprinkle with ¼ cup (30g) grated Parmesan cheese and 1 Tbsp thinly sliced chives. Transfer to the oven and cook for 15 minutes undisturbed.
- Make the lemon dill creme fraiche. While the Dutch baby bakes, combine ⅓ cup (80g) crème fraîche, 1 Tbsp chopped dill, and 2 tsp lemon zest in a small bowl. Stir well.
- Garnish, then serve! Carefully remove the Dutch baby from the oven, then top with thin slices of smoked salmon and as much of the lemon dill crème fraîche as you like. Garnish with additional sliced chives or dill, then finish with freshly ground black pepper and a generous pinch of flaky sea salt. Enjoy!
Notes
- Additional topping ideas: micro greens or other herbs, arugula, or watercress.
- You can prepare the batter and crème fraîche sauce ahead of time. Store the batter in the fridge for up to 24 hours, and the crème fraîche can be kept in an airtight container in the fridge for up to 2 days.
- Leftovers: While Dutch babies are best enjoyed fresh, leftovers can be stored in the fridge for up to 1 day. Wrap the Dutch baby in foil or plastic wrap and refrigerate. I do not recommend freezing.
- Reheating: Place the Dutch baby in a preheated oven at 350°F for 5–10 minutes to restore some of its puff and crispness.
Absolutely delicious! Will definitely make again. We added some left over caviar.
This is my potato galette with smoked salmon, and I agree — it’s utterly fabulous! Thanks for sharing, Barbara! xo, Ari