Savory Dutch baby with smoked salmon and horseradish

Savory Dutch baby with smoked salmon and horseradish

Based on 36 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"A classic baked German pancake with horseradish to add a kick, this recipe also contains smoked salmon and seasoned crème fraîche to add complex layers to the savory dish. It’s easy to make and will certainly impress guests at your brunch party."

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings2
100 g
smoked salmon
15 g
horseradish
120 g
flour
110 ml
milk
90 g
butter
2
eggs
1
scallions
50 g
crème fraîche
½ tbsp
olive oil
g
dill
g
chervil
g
chives
¼
lemon
salt
pepper
MetricImperial

Utensils

1 bowl (large), 1 whisk, 2 fine graters, 1 oven, 1 cast iron pan, 1 knife, 1 cutting board, 1 bowl

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Nutrition per serving

Cal831
Protein28 g
Fat58 g
Carb51 g
  • Step 1/3

    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.
    • 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

    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.
    • 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

    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!
    • 50 g crème fraîche
    • ¼ lemon
    • olive oil
    • 1 scallions
    • g dill
    • g chervil
    • 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!

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