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Heat the oven to 220C (200C fan)/425F/gas 7.
Crack the eggs into a blender jug, then add the flour, milk, spinach and half the herbs, and season generously.
Blitz to a smooth batter and set aside.
Put half the butter in a large ovenproof frying pan and pop it on a medium heat.
Fry the capers for a few minutes, until crisp, then transfer to a plate.
Put the remaining butter into the hot pan and pop it in the oven for three to five minutes, until the butter has melted and the pan is very hot.
Working quickly and carefully, pour the batter into the pan, return it to the oven and close the door.
Don’t touch it for 25 minutes – have faith.
Meanwhile, prepare the accompaniments.
Finely grate the lemon zest into the creme fraiche, then squeeze in the juice.
Season well and stir in most of the remaining chopped herbs.
Peel and slice the avocados, if using.
When the Dutch baby is cooked, sprinkle over the crisp capers and the remaining chopped herbs, then take it to the table in its pan and serve with the lemony creme fraiche, sliced avocado and smoked trout on the side.