DUTCH BABY WITH Double Crème White, SMOKED Salmon and fennel

30min Ingredients for 2-4 servings
  • 125 g flour
  • 2 eggs
  • 155 ml whole milk
  • Salt and pepper
  • 15 g butter

 

  • 100 g smoked salmon
  • 100 g Castello Double Crème White
  • 1/4 fennel
  • 50 g sugar snaps
  • Fresh dill 
DUTCH BABY WITH  Double Crème White, SMOKED Salmon and fennel

Preparation

Blend eggs, milk and flour and season with salt and pepper. Melt the butter in an oven-proof pan of approximately 23 cm in diameter. Make sure the pan is hot, add the dough mixture to the pan and place in the oven at 225 degrees for 15 minutes or until the Dutch baby has risen and is golden.

While the Dutch baby is in the oven, finely slice the smoked salmon and cut Castello Double Crème White. Finely slice the fennel and sugar snaps. Place the smoked salmon and Double Crème White on the warm Dutch baby and finish with fennel, sugar snaps and fresh dill. Serve while it is still warm.