Dutch Pancake with Smoked Wild Salmon and Piccalilly Dressing
A Dutch baby is essentially a cross between a pancake, a soufflé, and an oven-baked pancake—airy and crisp around the edges, soft in the center. It puffs up dramatically in the oven and is perfect for both sweet and savory toppings. In this brunch version, we pair it with smoked wild salmon, herbed cream cheese, tangy beet, and a creamy piccalilly dressing. Colorful, delicious, and surprisingly easy to make. Fire up the oven!
Place a 24 cm cast-iron skillet in the oven and preheat the oven to 210°C / 410°F (convection).
Blend the eggs, milk, flour, salt, and pepper briefly into a light batter using a blender or mixer. Add the chopped chives and mix again quickly. Let the batter rest for about 10 minutes.
Meanwhile, season the beet cubes with a bit of lemon juice, olive oil, salt, and pepper. For the dressing, mix the piccalilly with 1 tsp lemon juice and 2 tbsp water to thin it slightly. Whisk in 1 tbsp olive oil and set aside.
In a bowl, combine the cream cheese with the dill, chives, and lemon zest. Season with salt and pepper and refrigerate until needed.
Prepare the butter cubes, sesame seeds, and nigella seeds.
When the oven is hot, carefully remove the skillet (it’s very hot!). Add the butter so it melts across the bottom. Stir the batter once more and pour it into the pan. Immediately sprinkle with sesame and, if using, nigella seeds. Return the skillet to the oven and bake the Dutch baby for 18–20 minutes, until golden and puffed. Do not open the oven door while baking—otherwise it will collapse.
Take the salmon out of the fridge so it can come to room temperature.
Remove the pancake from the oven and let it cool slightly. Gently spread some of the herbed cream cheese over the base. Add the arugula and spoon the dressing on top. Scatter the beet cubes and add dollops of the remaining herbed cream cheese. Arrange the salmon rosettes throughout and garnish with dill. Serve immediately. Enjoy!
