Smoked Salmon Dutch Baby with Dill Crème Fraîche and Pickled Shallots

Place a 10-inch cast iron skillet in the oven and preheat to 450°F.

In a small bowl, combine 1/4 cup white wine vinegar, 1 tablespoon sugar, and a pinch of salt. Thinly slice 2 medium shallots into rings and submerge in the vinegar mixture to quickly pickle while preparing the rest of the dish.

In a medium bowl, whisk together 3/4 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

In a blender, combine 4 large eggs and 3/4 cup whole milk. Blend on high for 30 seconds until frothy.

With the blender running on low, gradually add the flour mixture and blend for 30 seconds more until smooth. Let the batter rest for 5 minutes.

Meanwhile, prepare the dill crème fraîche by mixing 1/2 cup crème fraîche with 1 tablespoon chopped fresh dill, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and a pinch of salt. Set aside.

Carefully remove the hot skillet from the oven and add 4 tablespoons butter, swirling to coat the sides as it melts.

Immediately pour the batter into the hot skillet and return to the oven. Bake for 15 minutes until puffed and golden brown.

Remove the Dutch baby from the oven - it will deflate slightly as it cools.

Top the Dutch baby with dollops of the dill crème fraîche, 8 ounces of smoked salmon arranged in folds, drained pickled shallots, 2 tablespoons capers, 1 tablespoon chopped fresh dill, and 1 cup microgreens or watercress.

Drizzle with 1 tablespoon extra virgin olive oil, add a few grinds of black pepper, and serve immediately, cutting into quarters.