Savory Dutch Baby with Smoked Salmon, Sour Cream, and Cucumber
By Erica TurnerPublished on September 23, 2024
Time
1 hour
Yield
Serves 4
Ingredients
Dutch Baby
1¾ cups (8¾ ounces) all-purpose flour 1 tablespoon sugar ½ teaspoon table salt 1½ cups milk 6 large eggs 3 tablespoons unsalted butterSmoked Salmon Topping
1 small shallot, sliced thin (3 tablespoons)½ teaspoon table salt, divided½ cup sour cream 1 tablespoon capers, plus 1 tablespoon brine1 tablespoon chopped fresh dill, divided1 English cucumber 8 ounces smoked salmonBefore You Begin
A traditional 12-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. Prepare the topping while the Dutch baby bakes.
Instructions
- Whisk flour, sugar, and salt together in large bowl. Whisk milk and eggs together in second bowl. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
- Adjust oven rack to lower-middle position. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes. Gently transfer Dutch baby to cutting board. Let cool for at least 5 minutes. (Dutch baby will deflate.)
- FOR THE TOPPING: while Dutch baby rests, combine ½ cup water, shallot, and ¼ teaspoon salt in small bowl. Stir well and let sit for 5 minutes. Drain shallot and discard liquid; set aside. Combine sour cream, caper brine, 1½ teaspoons dill, and remaining ¼ teaspoon salt in second bowl.
- Using vegetable peeler, shave cucumber lengthwise into ribbons on 1 side until you reach seeds. Turn cucumber 180 degrees and repeat on other side; discard core.
- Spread sour cream mixture evenly over Dutch baby. Arrange smoked salmon on top of sour cream. Scatter cucumber ribbons over Dutch baby. Sprinkle with shallot, capers, and remaining 1½ teaspoons dill. Cut into wedges and serve.
for the dutch baby
Time
1 hourYield
Serves 4Ingredients
Dutch Baby
1¾ cups (8¾ ounces) all-purpose flour
1 tablespoon sugar
½ teaspoon table salt
1½ cups milk
6 large eggs
3 tablespoons unsalted butter
Smoked Salmon Topping
1 small shallot, sliced thin (3 tablespoons)
½ teaspoon table salt, divided
½ cup sour cream
1 tablespoon capers, plus 1 tablespoon brine
1 tablespoon chopped fresh dill, divided
1 English cucumber
8 ounces smoked salmon
Test Kitchen Techniques
Ingredients
Dutch Baby
1¾ cups (8¾ ounces) all-purpose flour
1 tablespoon sugar
½ teaspoon table salt
1½ cups milk
6 large eggs
3 tablespoons unsalted butter
Smoked Salmon Topping
1 small shallot, sliced thin (3 tablespoons)
½ teaspoon table salt, divided
½ cup sour cream
1 tablespoon capers, plus 1 tablespoon brine
1 tablespoon chopped fresh dill, divided
1 English cucumber
8 ounces smoked salmon
Test Kitchen Techniques
Ingredients
Dutch Baby
1¾ cups (8¾ ounces) all-purpose flour
1 tablespoon sugar
½ teaspoon table salt
1½ cups milk
6 large eggs
3 tablespoons unsalted butter
Smoked Salmon Topping
1 small shallot, sliced thin (3 tablespoons)
½ teaspoon table salt, divided
½ cup sour cream
1 tablespoon capers, plus 1 tablespoon brine
1 tablespoon chopped fresh dill, divided
1 English cucumber
8 ounces smoked salmon
Test Kitchen Techniques
Why This Recipe Works
We started with our failsafe Dutch baby, which begins in a cold (turned-off ) oven to create dramatically puffed, brown, crisp edges and a plush, custardy middle that was thick enough to hold lots of savory toppings. Inspired by bagels and lox, we started this easy meal by spiking sour cream with caper brine and fresh dill to create a tangy, creamy base. Salty, savory smoked salmon brought color, richness, and protein; shaved ribbons of cucumber offered a refreshing crisp bite; and capers delivered punchy pops.
Want more? Read the whole storyBefore You Begin
A traditional 12-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. Prepare the topping while the Dutch baby bakes.
Instructions
- Whisk flour, sugar, and salt together in large bowl. Whisk milk and eggs together in second bowl. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
- Adjust oven rack to lower-middle position. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes. Gently transfer Dutch baby to cutting board. Let cool for at least 5 minutes. (Dutch baby will deflate.)
- FOR THE TOPPING: while Dutch baby rests, combine ½ cup water, shallot, and ¼ teaspoon salt in small bowl. Stir well and let sit for 5 minutes. Drain shallot and discard liquid; set aside. Combine sour cream, caper brine, 1½ teaspoons dill, and remaining ¼ teaspoon salt in second bowl.
- Using vegetable peeler, shave cucumber lengthwise into ribbons on 1 side until you reach seeds. Turn cucumber 180 degrees and repeat on other side; discard core.
- Spread sour cream mixture evenly over Dutch baby. Arrange smoked salmon on top of sour cream. Scatter cucumber ribbons over Dutch baby. Sprinkle with shallot, capers, and remaining 1½ teaspoons dill. Cut into wedges and serve.
for the dutch baby
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