Ring in the new year with a sophisticated and festive brunch complete with bubbly! This Smoked Salmon Dutch Baby Pancake is the ultimate savoury brunch dish, featuring a fluffy, golden pancake topped with an herby crème fraîche, smoked salmon, a poached egg, and a sprinkling of fresh dill and chives. Effortlessly elegant and easy to prepare, it pairs beautifully with a glass of Haywire The Bub, making your New Year’s celebration both luxurious and unforgettable!
Recipe and Images by: Melissa Leung – Season and Serve Blog
SERVES: 2 COOK TIME: 25 minutes TOTAL TIME: 30 minutes
INGREDIENTS
For the Dutch Baby Pancake:
- 3 large eggs
- ½ cup milk, 2%
- ½ cup all-purpose flour
- Pinch of sea salt
- 3 tablespoons salted butter
For the Herb Crème Fraîche:
- ½ cup crème fraiche (or sour cream)
- 3 tablespoons chives, finely chopped
- 2 tablespoons dill, finely chopped
- 1 teaspoon lemon juice
For the Topping:
- 6 slices smoked salmon
- 2 tablespoons chives, finely chopped
- 1 tablespoon dill, roughly torn
- ½ teaspoon lemon zest
- 1 poached egg
Directions:
Preheat the oven to 425 degrees F. Place the baking rack in the centre of the oven.
Add the eggs, milk, flour, and salt to a blender. Blend until smooth and set aside until the oven has preheated.
Heat the butter in a 12-inch cast iron pan on the stove over medium-high heat. Once the butter has melted, pour in the batter and bake at 425 degrees F for 20 minutes. After 20 minutes, reduce the heat to 325 and continue to cook for another 5 minutes. Do not open the oven door as it bakes.
While the pancake is baking, make the Herb Crème Fraîche. Combine all the ingredients in a small bowl and mix to combine. Set aside and prepare the rest of the garnishes.
To poach the egg, heat water in a small pot until it simmers. Make sure there is enough water in the pot for the egg to be covered by 1 inch of water. Swirl the water with a spoon then crack and egg into the centre. Poach the egg for 3 to 4 minutes, or until your desired doneness is reached. Remove the poached egg from the pot and drain on a paper towel. Set aside.
Once the Dutch baby pancake is cooked, remove from the oven and let cool for 2 minutes. The pancake will deflate slightly. Spoon a few dollops of the Herb Crème Fraîche on top and then top with the smoked salmon, the poached egg, as well as chives, dill, and lemon zest. Serve immediately with a glass of Haywire The Bub and enjoy!
