Informations supplémentaires
25 min.
|
626 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Chop the dill. Thinly slice the green onion and shallot.
2. Prepare the mixture
Whisk the eggs for about 1 minute until frothy. Add the milk, flour and a pinch of salt and whisk. Heat 1-2 tbsp. of butter in an ovenproof skillet over medium high heat. When the butter is melted, add the egg mixture to the pan. Place the pan in the oven and cook for 16-18 minutes.
3. Pickle the shallot
Place the shallot in a bowl. Add 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the shallot and let marinate.
4. Whisk the cream cheese
Soften the cream cheese for a few seconds in the microwave. Whisk the cream cheese with the cream. Add a pinch of salt to taste.
5. Plate your dish
Once out of the oven let the Dutch Baby deflate for 1-2 minutes. Garnish with the smoked salmon, herbs, pickled shallot, capers and cream cheese. Add pepper to taste. Bon appétit! A Dutch Baby is a type of pancake cooked in the oven so it swells up.
180mlAll-Purpose Flour
200mlMilk 2%
3mlFresh egg
160gSmoked Salmon
15mlCapers
2unitGreen Onion(s)
1unitDill
1unitShallot
80gCream Cheese
60mlCream 18%
What you need
ovenproof pan, bowls, whisk
626 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
44g
15%
fat
33g
51%
cholesterol
374mg
125%
fiber
2g
8%
protein
37g
saturated
15g
75%
sodium
945mg
39%
sugar
8g
trans
0g