Smoked Salmon Dutch Baby with Crème Fraîche
If you're looking to elevate your brunch game, this smoked salmon Dutch baby with crème fraîche is a must-try. Combining the elegance of smoked salmon with the comforting, crispy-yet-tender texture of a freshly baked Dutch baby, this dish is both simple to make and incredibly impressive. Serve with a truly simple and zesty lemon dill crème fraîche for a restaurant-worthy breakfast at home.
Servings: 4 servings
Calories: 402kcal
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.
Nutrition
Serving: 0.25of the skillet | Calories: 402kcal | Carbohydrates: 21g | Protein: 23g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 218mg | Sodium: 811mg | Potassium: 265mg | Fiber: 1g | Sugar: 3g | Vitamin A: 812IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 2mg
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