Smoked Salmon and Dill Dutch Baby

Ingredients

Scaled for your household (4 portions) · original serves 4

• Apple cider vinegar60 ml
• Caster sugar2 AU tbsp
• Salt3 tsp + to taste
  Original recipe breakdown · used in multiple steps

  • 2 tsp salt
  • 1 tsp salt
  • Salt to taste
• Water80 ml
• Red onion1
  halved and sliced thinly
• Plain flour100 g
• Milk160 ml
• Eggs3
• Butter30 g
  diced
• Crème fraîche125 ml
• Lemon zest1 tsp
• Black pepperto taste
• Smoked salmon150 g
• Lemon (optional)to taste
• Dill (optional)to taste

Method

1. 1

   Dissolve sugar and the first salt portion in vinegar and water. Add red onion and pickle for 10 minutes, then drain. Heat a 25 cm ovenproof frying pan in the oven at 240°C, or 220°C fan forced.

2. 2

   Whisk flour, remaining salt, milk and eggs until smooth; rest for 10 minutes while the onions pickle. Carefully melt butter in the hot pan, swirl to coat, add batter and bake for 15–18 minutes until puffed and golden.

3. 3

   Mix crème fraîche with lemon zest and seasoning. Immediately top the cooked pancake with this mixture, smoked salmon, pickled onion and dill. Slice and serve with lemon wedges.