Smoked Salmon Dutch Baby

Informations supplémentaires

25 min. | 626 kcal | easy | Brunch, Family | 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

protein 37g

saturated 15g

75%

sodium 945mg

39%

sugar 8g

trans 0g