SALMON AND DILL DUTCH BABY

SAVORY DUTCH BABY … obsessed with this seafood brunch

A Dutch baby is one of my favorite family meals. Everyone just loves to rip into it—SO FUN! It’s a thin pancake baked in a super hot pan and can be sweet or savory. They are also really fun to top. If you are looking for another version, I made a Savory Herb And Cheese Dutch Baby a few years ago that I still love. The fun of it all is what you put inside. You can absolutely use my recipe as a guide to mix in the flavors you are feeling for in the moment.

Click here to watch the Instagram video of me making this amazing Salmon And Dill Dutch Baby.

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SALMON AND DILL DUTCH BABY

Yield: 4 Servings

Author: Michelle Williams

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

FOR THE SALMON AND DILL CREAM CHEESE

• Salmon (1 pound, skin off)
• Olive Oil (1 tablespoon)
• Salt
• Pepper
• Dill (2 tablespoons, no stems)
• Full Fat Cream Cheese (8 ounces)

FOR THE DUTCH BABY

• Eggs (4)
• Whole Milk (3/4 cup)
• Salt (1/2 teaspoon)
• Pepper (1/2 teaspoon)
• Bread Flour (3/4 cup)
• Fresh Dill (3 tablespoons, no stems)
• Unsalted Butter (3 tablespoons, cut into cubes)

KITCHEN TOOLS

• Baking Sheet
• Silpat
• Large Forks (2)
• Stand Mixer with Paddle and Whisk Attachments (or a large mixing bowl with a spatula and whisk)
• Cutting Board
• Chefs Knife
• Small Mixing Bowl
• 12 Inch Oven-Safe Pan (I used a cast iron pan)

Instructions

TO MAKE YOUR SALMON AND DILL CREAM CHEESE

1. Preheat your oven to 350º.
2. Coat all sides of your salmon with olive oil, salt, and pepper.
3. Heavily sprinkle dill all over your salmon.
4. Place your salmon on your Silpat lined baking sheet. Bake for 20 minutes or until your salmon reaches an internal temperature of 145º.
5. Use two forks to pull your salmon apart.
6. Put your cream cheese in the bowl of your stand mixer. Add 3/4 of your pulled salmon. Using your paddle attachment combine them.
7. Add additional salt, pepper, and dill to your liking. Mix until it's evenly combined.
8. Set aside.

TO MAKE YOUR DUTCH BABY

1. Lower your oven rack to the middle of your oven. Preheat your oven to 450º.
2. In your stand mixer on high speed, whisk together your eggs, milk, salt, and pepper until frothy—about 2 minutes.
3. Add 2 tablespoons of dill. Mix until incorporated—about 10 seconds.
4. Add bread flour. Mix on medium-low speed until incorporated—1 minute. If you mix over a high speed, the flour may fly out of your stand mixer. Set aside.
5. Place your pan in the oven for three minutes. Carefully remove it (IT WILL BE SUPER HOT) and place it on top of your stove.
6. Place your butter cubes into your pan and let them melt. Coat your pan with the melted butter. I like lifting the pan with oven mitts on and rotating it so the butter slides around it.
7. Pour your egg batter into the pan.
8. Quickly sprinkle your remaining tablespoon of dill evenly over the top of your egg batter.
9. Careful not to rock the pan too much, put it back on the middle rack in the oven.
10. Bake for 20 minutes. DO NOT OPEN YOUR OVEN IN THAT TIME, it may cause your Dutch baby to deflate.

TO PUT IT ALL TOGETHER

1. Quickly after you remove your Dutch Baby from the oven, spread roughly half of your cream cheese all over the middle of it. Save the rest of your cream cheese for bagel day.
2. Top your cream cheese with your remaining salmon and dill.
3. Rip into it, eat, and enjoy.

Did you make this recipe?

Tag @coffeeandchampagne on instagram and hashtag it # coffeeandchampagnekitchen