Savory Dutch baby with smoked salmon and horseradish

Based on 7 ratings

Johanna 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

Servings:-4+
200 g smoked salmon
30 g horseradish
240 g flour
220 ml milk
180 g butter
eggs
scallions
100 g crème fraîche
1 tbsp olive oil
5 g dill
5 g chervil
3 g chives
½ lemon
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
831
Protein
28 g
Fat
58 g
Carb
51 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.
    • 240 g flour
    • 220 ml milk
    • eggs
    • 10 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.
    • 180 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!
    • 100 g crème fraîche
    • ½ lemon
    • olive oil
    • scallions
    • 5 g dill
    • 5 g chervil
    • 3 g chives
    • 200 g smoked salmon
    • 20 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!