If you haven’t tried a Dutch Baby Pancake yet, this should be the one to try! The flavor combination of the salty smoked salmon, the fresh rocket and the creamy sauce is utter perfection!
I’ve posted a few Dutch Baby Pancake recipes already (and there’s a few more lined up) but this is my current favorite one! The pancake itself is so savory and has that lovely light dill flavor! And then you have the beautiful salty smoked salmon, the slight sharpness from the rocket salad and the creamy dilly sauce. It’s literally so so good!!
Have you made a Dutch Baby Pancake before? I shyed away from it for YEARS because it looked super indimidating. Plus you can only make it in a cast iron pan. But then once I got the cast iron pan and I experimented a little bit, I realized it’s not difficult at all. And after heating up the oven, it only takes about 15 minutes until it’s ready to eat!
What I realized over time is that the point where you pour in the batter really matters. If you pour it in the middle, you get almost a separation into two parts (kind of fun too). But the “right” way is to pour it in from the side. So it’s best to pour it in from the side in a steady flow and then close the oven door quite quickly after that. That way it will rise beautifully! By the way, just in case yours doesn’t look picture perfect, that’s fine! As long as it’s puffed up, the taste will be the same.
The sauce is a simple mixture of sour cream, fresh dill and salt. It brings such a lovely creaminess to the dish and the dill really makes the flavors shine. Dill generally goes super well with fish, especially smoked salmon, so it works really well here.
Make sure you add lots of rocket salad (or arugula) on top since the pancake is otherwise quite rich. The freshness of the salad counterbalances the richness of the smoked salmon and the sauce. And I love the flavor combination!
Will you make this for lunch soon? Or how about my Mediterranean Dutch Baby Pancake?
Salmon & Dill Dutch Baby Pancake
Description
If you haven't tried a Dutch Baby Pancake yet, this should be the one to try! The flavor combination of the salty smoked salmon, the fresh rocket and the creamy sauce is utter perfection!
Ingredients
Dill sauce
Instructions
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Pre-heat oven to 230°C (446°F). Put your cast-iron pan in the oven while it heats up. Once oven is hot, add oil to the pan and wait for one minute.
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While the oven is heating up, prepare your batter.
In a bowl, mix together eggs, salt and flour. Add milk and liquid dill and mix well.
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When the oven is hot and the oil in the pan has heated up for a minute, you can add the batter. Stir one more time before pouring it into the pan. Close oven door and bake for 15 minutes until all puffed up.
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Shape 1 packet of smoked salmon into roses.
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For the sauce, mix together sour cream, salt and chopped fresh dill.
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Take the Dutch baby pancake out of the oven (careful, the pan gets super hot!!). Top with the salmon roses and arugula. Drizzle with the sauce. Enjoy!
