Trout & Salmon PRODUCTS CAN BE FOUND IN OUR PRIVATE LABEL MENU SOLUTIONS SEAFOOD PRODUCT CATALOGUE SCAN HERE TO VIEW Dutch Baby WITH SMOKED SALMON, CREME FRAISCHE, CAPERS AND FRESH HERBS 1 Cup flour 1 Cup For The Table UHT Process Full Cream Milk Long Life DAI2390 ½ Tsp For The Table Sea Salt SAL1077 3 Tbsp Cooking with. Salted Butter DAI2625 For the topping About 100 g créme fraiche About 100 g Chef’s Classique Oak Smoked Norwegian Salmon Slices FSH2541 2 Tbsp Arco Capers PIC8801 Fresh dill or basil ∙ Preheat oven to 220°C. ∙ Place the flour, eggs, salt and milk in a blender and process until smooth. ∙ Place the cast iron pan in the oven for about 8 minutes. ∙ Remove the pan from the oven and add the butter. Swirl around the pan until all the butter has melted. ∙ Pour the batter into the pan and bake in the oven for 15 – 20 minutes. ∙ In the meantime get all the topping ingredients ready. ∙ When the dutch baby is ready, top with spoonfuls of cremé fraiche, salmon, capers and fresh herbs. ∙ Serve immediately.
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