SAVORY DUTCH BABY

Inspired by Russell Camp’s Savory Dutch Baby recipe on Instagram

INGREDIENTS
For the dutch baby:
4 eggs, room temp
3/4 cup milk, room temp
3/4 cup flour
1/4 tsp salt
3 tbsp butter
5 tbsp grated parmesan cheese
2 sprigs or so each of parsley, dill, tarragon, finely chopped
1 garlic clove, minced

For topping:
200g Tsar Nicoulai Smoked Salmon
1/4 cup creme fraiche
2 tsp chopped dill
1 tbsp lemon juice
1 tsp lemon zest (plus more for topping)
1/4 tsp salt
Tsar Nicoulai Caviar and Roe, as much as you like

METHOD
1. Preheat your oven to 445F and place a cast iron pan on the middle shelf.
2. Blend eggs, flour, milk and salt until smooth and aerated.
3. Leave mixture to stand while the oven is heating.
4. Mix parmesan cheese, herbs, salt and garlic together
5. When the oven is at temp, carefully take out the cast iron pan (use oven mitts!) and add the butter. Let it bubble and melt completely. Pour your batter into the pan. Top with cheese and herb mixture.
6. Return the pan to oven for 15-20 minutes. Do not open the oven during this time!
7. Meanwhile make the dill creme fraiche: In a bowl mix the creme fraiche, chopped dill, lemon juice, zest and salt.
8. When the dutch baby is cooked and out of the oven, spoon creme fraiche over, arrange smoked salmon on top, then caviar, roe and more lemon zest if desired. Enjoy!