Pickled Onions
Make the pickled onions by combining all the vinegar, sugar, salt and water together in a medium bowl until the sugar and salt are completely dissolved. Add the onions and make sure they are completely covered by the mixture. Let stand for 15-20 minutes. Drain and pat dry when ready to dress the dutch baby.
Heat the oven to 425°F(218°C) and place a 10-inch (25cm) cast iron pan on the middle rack of the oven. Keep in the oven until ready to pour in the batter.
In a large bowl, combine the flour and salt. Make a well in the centre and pour in the milk and give a stir. Add in the eggs and whisk to a smooth batter. Let sit for 10-20 minutes before using.
Remove the hot pan from the oven using oven mitts. Add the butter and swirl it around to coat the bottom and sides of the pan. Pour in the batter and return to the oven immediately. Bake for 15-20 minutes until the pancake has puffed up and the sides are golden brown.
While the dutch baby is cooking, mix the crème fraîche and ½ of the lemon zest together. Season with salt and pepper and refrigerate until ready to use.
Remove the dutch baby from the oven when ready. Sprinkle the bottom with the finely chopped dill and then place slices of smoked salmon on top. Next, garnish with dollops of crème fraîche and attractively place the pickled onions, capers, dill fronds and the rest of the lemon zest over the dutch baby. Slice into wedges and serve.
Chef Note: To make a smoked salmon rose, fold each slice of smoked salmon in half then roll to form the rose. These can be placed in the dutch baby to make it look extra special.
Pickled Onions
Make the pickled onions by combining all the vinegar, sugar, salt and water together in a medium bowl until the sugar and salt are completely dissolved. Add the onions and make sure they are completely covered by the mixture. Let stand for 15-20 minutes. Drain and pat dry when ready to dress the dutch baby.
Heat the oven to 425°F(218°C) and place a 10-inch (25cm) cast iron pan on the middle rack of the oven. Keep in the oven until ready to pour in the batter.
In a large bowl, combine the flour and salt. Make a well in the centre and pour in the milk and give a stir. Add in the eggs and whisk to a smooth batter. Let sit for 10-20 minutes before using.
Remove the hot pan from the oven using oven mitts. Add the butter and swirl it around to coat the bottom and sides of the pan. Pour in the batter and return to the oven immediately. Bake for 15-20 minutes until the pancake has puffed up and the sides are golden brown.
While the dutch baby is cooking, mix the crème fraîche and ½ of the lemon zest together. Season with salt and pepper and refrigerate until ready to use.
Remove the dutch baby from the oven when ready. Sprinkle the bottom with the finely chopped dill and then place slices of smoked salmon on top. Next, garnish with dollops of crème fraîche and attractively place the pickled onions, capers, dill fronds and the rest of the lemon zest over the dutch baby. Slice into wedges and serve.
Chef Note: To make a smoked salmon rose, fold each slice of smoked salmon in half then roll to form the rose. These can be placed in the dutch baby to make it look extra special.
