Elevate your brunch with this savoury Dutch Baby Smoked Salmon Pancake. This golden, puffed pancake is topped with silky smoked salmon, creamy slices of avocado, and a sprinkle of fresh chives. This dish delivers the perfect balance of richness and freshness, making it an impressive yet simple addition to your morning table.
5 Freshlay Eggs
125ml Whole Milk
100g Plain Flour
2 tbsp Melted Butter
15g Grated Parmesan
2 tbsp Rapeseed Oil
100g Smoked Salmon
2 Ripe Avocados
Sriracha
1 lime
Corriander Leaves
Chopped Chives
- Preheat the oven to fan 220°C and put a large, ovenproof frying pan inside to heat up.
- Whisk together 3 of the eggs with the milk, flour, melted butter and parmesan, season with salt and pepper and leave to stand for 5 minutes.
- Remove the pan from the oven and add 1tbsp of oil, pour in the batter, return to oven, and bake for 20 minutes or until golden and puffed up.
- Whilst the pancake is cooking slice your avocados, cut your limes into wedges, chop your chives, and pick your coriander leaves.
- Once the pancake is cooked, remove from oven, and allow to rest for 1-2 minutes.
- Heat the remaining oil in a separate frying pan over a medium heat. Crack in the remaining 2 eggs and fry for 2-3 mins or until cooked to your liking.
- Place the smoked salmon and sliced avocado, in the middle of the pancake to serve as one big pancake or, if you like, cut into wedges, and divide between plates, top with the fried eggs, then scatter with the chives and coriander. Drizzle over the Sriracha hot sauce and serve with lime wedges.
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