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RECIPE

Savoury Dutch Babies with Horseradish Cream, Smoked Salmon, and Poached Eggs

Iron Handle Skillet

Eggs

Over 2 hours

4-7

INGREDIENTS

Dutch Baby Batter

  • 4 eggs
  • ½ cup (125 ml) 3.25% milk
  • ½ cup (125 ml) flour
  • 3 tbsp (45 ml) sugar
  • 1 tsp (5 ml) lemon zest
  • ½ tsp (2.5 ml) vanilla
  • 1/4 tsp (1.25 ml) salt
  • 1 ½ tbsp (22.5 ml) unsalted butter

Savoury Toppings

  • ½ cup (125 ml) cream cheese, at room temperature
  • ½ cup (125 ml) crème fraîche
  • 2 tbsp (30 ml) chopped tarragon leaves, plus more for serving
  • 2 tbsp (30 ml) chopped dill fronds, plus more for serving
  • 1 to 2 tbsp (15 to 30 ml) prepared horseradish
  • 2 tsp (10 ml) lemon juice
  • 7 oz (200 g) sliced smoked salmon or trout
  • 4 poached eggs, hot
  • 1 large shallot, very thinly sliced
  • Capers, to taste

INGREDIENTS

Dutch Baby Batter

  • 4 eggs
  • ½ cup (125 ml) 3.25% milk
  • ½ cup (125 ml) flour
  • 3 tbsp (45 ml) sugar
  • 1 tsp (5 ml) lemon zest
  • ½ tsp (2.5 ml) vanilla
  • 1/4 tsp (1.25 ml) salt
  • 1 ½ tbsp (22.5 ml) unsalted butter

Savoury Toppings

  • ½ cup (125 ml) cream cheese, at room temperature
  • ½ cup (125 ml) crème fraîche
  • 2 tbsp (30 ml) chopped tarragon leaves, plus more for serving
  • 2 tbsp (30 ml) chopped dill fronds, plus more for serving
  • 1 to 2 tbsp (15 to 30 ml) prepared horseradish
  • 2 tsp (10 ml) lemon juice
  • 7 oz (200 g) sliced smoked salmon or trout
  • 4 poached eggs, hot
  • 1 large shallot, very thinly sliced
  • Capers, to taste

INSTRUCTIONS

Dutch Baby Batter

In a food processor or blender, combine all of the ingredients, except for the butter. Blend until very smooth and refrigerate for 4 hours or overnight. Let sit out at room temperature for 15 minutes before baking.

Savoury Toppings

In a bowl, vigorously whisk together the cream cheese and crème fraîche until smooth. Add the herbs, horseradish and lemon juice. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

Assembly

Place an Iron Handle Skillet or Toughened Nonstick Pro Fry Pan on the lowest rack of the oven. Preheat the oven to 425°F (220°C).

Working quickly, add 1 ½ tbsp (22.5 ml) of butter to the pan and carefully swirl until melted. Pour the batter into the pan and bake for 15 to 20 minutes, until nicely puffed and golden. Remove from the oven and let sit for 5 minutes. The pancake will deflate at this point, which is completely normal.

Top the pancake with the horseradish cream, smoked salmon, poached eggs, shallot and capers. Season the eggs with salt and pepper and sprinkle with fresh herbs.

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