Dill Dutch Baby with Smoked Salmon
There’s something wonderfully theatrical about a Dutch baby, poured into a hot pan and transformed in the oven into a golden, puffed creation with crisp edges and a tender centre. Think of it as the love child of a pancake and a Yorkshire pudding, but elevated for brunch.
This gluten-free version is delicately scented with dill and lemon zest, then topped with wild smoked salmon, crème fraîche and capers for a perfect balance of freshness, richness and gentle salinity.
Beyond its flavour, it’s quietly nutrient-dense too. Eggs provide high-quality protein, choline for brain health, and fat-soluble vitamins that support hormone balance. Wild smoked salmon delivers omega-3 fatty acids for heart and cognitive health, alongside vitamin D and B12 for energy and immune support. Fresh dill and lemon zest contribute antioxidants and digestive benefits, while olive oil offers anti-inflammatory monounsaturated fats.
It’s simple to make, impressive to serve, and nourishing enough for a slow weekend breakfast, relaxed brunch, or light lunch with a vibrant side salad.
INGREDIENTS
4 eggs
140ml milk or dairy-free milk
80g GF plain flour
¼ tsp ground nutmeg
¼ tsp sea salt
Zest of 1 lemon
3 tbsp chopped dill
1 tbsp olive oil
Topping
200g Wild Smoked Salmon
4 tbsp Crème Fraiche
1 tbsp Baby capers
Lemon wedges
METHOD
Add the eggs, milk, plain flour, nutmeg and sea salt into a blender and whiz until smooth
Stir through the lemon zest and chopped dill and set aside for 15minutes
Heat the oven to 200 °C and place an oven-proof frying pan into it to heat through
Using an oven cloth, remove the pan and add 1 tbsp olive oil and replace it back into the oven, leave it to heat for 1 minute
Remove the pan again and pour in the batter. Return to the oven and bake for 15 mins until puffed up and golden
Remove from the oven and top with the smoked salmon, capers, crème fraiche and dill
Serve with a wedge of lemon
Recipe adapted from Ocadolife magazine.
