Savoury Dutch Baby with Smoked Salmon

Ingredients

• 2/3 cup All Purpose Flour
• 2/3 cup milk
• 1/4 tsp salt
• ¼ tsp black pepper
• 4 eggs
• 1 Tbsp chives chopped
• 1 Tbsp parsley chopped
• 2 Tbsp dill chopped
• ¼ cup butter unsalted
• ¼ cup Parmigiano Reggiano Cheese grated
• 1 cup baby arugula
• 1 pack (85 g) Farm Boy™ Wild Smoked Sockeye Salmon thawed
• ½ cup Farm Boy™ 18% M.F. Sour Cream
• lemon wedges for serving

Directions

1. Preheat oven to 425°F. Place a 9” or 10” cast iron or oven-safe skillet in the oven as it preheats.
2. In blender jar, combine Farm Boy™ All Purpose Flour, Farm Boy™ Organic Milk, salt, pepper and 4 Farm Boy™ Omega 3 Eggs. Blend until completely smooth. Stir in chives, parsley and 1 Tbsp dill.
3. In small bowl, combine ½ cup Farm Boy™ Sour Cream with remaining 1 Tbsp dill and mix to combine. Reserve.
4. Remove skillet from oven and place it on the stovetop. Add butter and swirl the pan to make sure it melts and coats the surface and sides of the pan.
5. Carefully pour the batter into skillet, and if necessary, tilt the pan so batter is distributed evenly. Sprinkle Parmigiano Reggiano cheese over the top.
6. Place skillet back in the oven and bake until pancake is puffed and golden brown along the edges, 16-20 minutes.
7. Serve immediately, topped with arugula, Farm Boy™ Wild Sockeye Smoked Salmon, Farm Boy™ Sour Cream mixed with dill and lemon wedges.