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Dutch Baby with double creme white, smoked salmon and fennel

Dutch Baby with double creme white, smoked salmon and fennel

Cook 30 min 4 portioner

An easy way to a lovely meal – our recipe for Dutch Baby with soft white cheese, smoked salmon and fennel is a great choice for a rustic dinner, lunch or brunch. The cheese and smoky salmon will give your dutch baby an intense and rich flavor, while fennel, dill and sugar snaps will add crunch and elegance.

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ingredients

  • 4⅖ ounces flour
  • 2 eggs
  • ⅝ cup whole milk
  • ½ ounce butter
  • 3½ ounces smoked salmon
  • 3½ oz Castello® Double crème white
  • ¼ fennel
  • 1¾ ounces snap peas
  • 1 sprig dill

preparation

1. Blend egg, milk and flour together, then add a little salt and pepper.

2. Melt the butter in an oven-proof pan with a diameter of approx 23 cm. Ensure the pan is warm before placing in the dough.

3. Put the pan in the oven at 225°C for 15 minutes, or until the pancake is golden and has risen.

4. Whilst the pancake is in the oven, slice salmon and Castello® Double Crème White in thin pieces.

5. Also chop the fennel and peas into thin slices. Place the salmon and Castello® Double Crème White on the warm pancake and finish with fennel, sugar snap peas and fresh dill. Serve whilst warm.

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