Dutch baby with Creamy White, smoked salmon and fennel

30min 2-4 servings
  • 125 g flour
  • 2 eggs
  • 1.55 dl whole milk
  • Salt and pepper
  • 15 g butter

 

  • 100 g smoked salmon
  • 100 g Castello Creamy White or Castello Camembert
  • 1/4 fennel
  • 50 g sugar snaps
  • Fresh dill 
Dutch baby with Creamy White, smoked salmon and fennel

Preparation

Blend eggs, milk and flour and season with salt and pepper – alternatively mix by hand. 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 the cheese. Finely slice the fennel and sugar snaps. Place the smoked salmon and cheese on the warm Dutch baby and finish with fennel, sugar snaps and fresh dill. Serve while it is still warm.