Saucepan@saucepan · Shared this recipeFollowAmerican · breakfastHerby Dutch Baby With Smoked SalmonA green Dutch baby baked in a skillet and topped with smoked salmon, pickled red onion, and fresh herbs.servings4Original recipe on epicurious.comKeep this recipeAdd a copy of Herby Dutch Baby With Smoked Salmon to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings0.5 small red onion, thinly sliced1 lemon, halved0.75 tsp Diamond Crystal or ½ tsp. Morton kosher salt, plus more4 large eggs, room temperature1 large egg white, room temperature2 garlic cloves, finely grated1 cup baby spinach, packed0.667 cup whole milk, room temperature1 cup tender herb leaves, such as dill, cilantro, basil, and/or parsley, plus more for serving0.667 cup all-purpose flour, 83 g2 tbsp cornstarchFreshly ground black pepper2 tbsp unsalted butter, cut into pieces4 oz smoked salmonStepsClear checksTap an ingredient or step to check it off.1Step 1: Place a rack in middle of oven and place a medium ovenproof skillet, preferably cast iron, on rack. Preheat oven to 425°. Place onion in a small bowl; squeeze in juice of ½ lemon and add a big pinch of salt; set aside. Slice remaining ½ lemon into wedges and set aside for serving.2Step 2: Blend eggs and egg white in a blender on high speed until very frothy, about 1 minute. Add garlic, spinach, milk, and 1 cup herbs and blend on high speed until well combined and very green. Add flour, cornstarch, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and season with lots of pepper; blend to combine.3Step 3: Carefully remove skillet from oven. Add butter to pan and swirl to coat bottom. Immediately pour batter into pan and bake pancake until puffed and brown around the edges, 20–25 minutes. (It will start to deflate as soon as it comes out of the oven, but don’t worry, that’s normal.)4Step 4: Top Dutch baby with smoked salmon, onion, and more herbs; season with pepper. Serve with reserved lemon wedges for squeezing over.getsaucepan.com/r/aa6086f0-a86f-4695-bc94-80559d1abee2 · Original: https://www.epicurious.com/recipes/food/views/ba-syn-herby-dutch-baby-with-smoked-salmon
