Smoked Salmon Savoury Dutch Baby

Instructions

1. Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf. Make sure there's enough space above it for your Dutch Baby to expand.
2. In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.
3. Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you'll get in the finished product.
4. Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also.
5. When you're ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
6. Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes. Do not open the oven during this time.
7. In a bowl mix the crème fraîche, chopped dill, lemon zest and salt.
8. Arrange the smoked salmon in the bottom of the Dutch Baby and spoon over the dill crème fraîche.
9. Top with more fresh dill, flaky salt, black pepper and lemon zest to your taste.