Recipes
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Salmon Mini Dutch Baby
Salmon Mini Dutch Baby
Dutch Baby Batter:
- 1 Cup Whole Milk
- 1 Cup All-purpose Flour
- ½ Tsp Salt
- 4 Large Eggs
- 3 Tbsp Unsalted Butter
- 1 Spring Dill
- 1 Spring Tarragon
Note: 6 Tbsp for greasing the muffin tin. See Recipe.
Toppings:
- Oregon’s Choice Chinook Salmon
- 10 oz Cherry Tomato
- 2 Tbsp Garlic Cloves
- 3 Tbsp Butter
- Dill
- Tarragon
- Lemon Slices
Whipped Feta:
- 7oz Feta Cheese
- 3oz Goat Cheese
- 3 Tbsp Extra Virgin Olive Oil
- 2 Tsp Lemon Juice
- 1 Tbsp Honey (Optional)
Directions:
- Place room temperature feta and goat cheese in the blender turn on low and drizzle in olive oil, lemon and honey. Slowly turn up speed to medium until fully combined.
- Preheat the oven to 450 degrees, simply set the muffin tin inside to preheat as well. As the oven reaches the final baking temperature, so does the surface of the tin. Note: The pan needs to be nice & hot when the batter is poured into it – its high heat helps give the Dutch baby its rise.
- Add the 1 Cup All-purpose flour, 1 Cup Whole milk, 4 Large eggs, ½ Tsp Salt, 3 Tbsp Unsalted butter and herbs to a high-speed blender, then blend until smooth. Set the batter aside to rest for 10-15 minutes while the oven finishes preheating.
- Begin heating a skillet over medium to high heat with butter and minced garlic for 1 to 2 minutes. Remove garlic and set aside. Add cherry tomato and cook over medium heat for 10 minutes or until tomato’s begin to blacken. Turn it off and set it aside.
- Once oven and tin are preheated remove pan and add a little butter into each muffin tin, swirling it around to coat the pan. Note: The melted butter prevents the batter from sticking. Pour in the batter and bake until it’s puffy and golden brown. Approximately 10 minutes.
- While the batter bakes, open cans of Oregon’s Choice Chinook Salmon, chop herbs and add butter garlic back to tomato.
- When the Dutch baby comes out of the oven, top it with whipped feta, sautéed tomato, salmon, and remaining herbs. Serve with lemon slices.
