Combine vinegar, sugar, salt and water. Mix until sugar has dissolved. Add onion and toss to coat. Stand for 10 minutes. Drain just before serving
Dutch Baby Pancake
Arrange one oven rack in the middle position and remove all other racks above or below. Set oven to 240°C/220°C (fan-forced) and place a 25cm (top measurement) ovenproof frying pan into oven to heat up
Combine flour and salt in a large mixing bowl and make a well in the centre. Pour in milk and add eggs. Whisk to a smooth batter and let rest for 10 minutes
Once oven has reached temperature, quickly remove hot frying pan from oven using oven mitts. Add butter and swirl pan to coat all the base and sides. Pour in batter and return to oven. Cook 15-18 minutes or until pancake has puffed up and sides are golden
Crème Fraiche Topping
While pancake is cooking, mix together the crème fraiche and lemon zest. Season with salt and pepper. Refrigerate
Remove from oven and top with dollops of crème fraiche, smoked salmon and pickled onion. Garnish with dill fronds. Cut into wedges and serve with extra dill and lemon wedges
Excellent dish .
Just be VERY CAREFUL WITH THE HANDLE OF THE FRYING PAN which has to be preheated in the oven. The handle gets dangerously hot !!
I mix the base early in the day and also make the red onion apple cider vinegar dressing then too.
Then you only need to heat the frying pan in the oven and add the base mixture and bake for about 20 minutes.
Next, after you CAREFULLY ! remove the base in the pan from the oven you only need to add the toppings ! Really nice and quite easy!
I immediately move the pie to a flan plate as it’s safer to handle !