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Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf, ensuring enough space above for the Dutch Baby to expand
Add the eggs, flour, milk and salt to a stick blender jug and blend until smooth and aerated
Leave the mixture to stand whilst the oven comes up to temperature for a better rise
Grate the parmesan, chop the herbs fine and mince the garlic, then transfer to a bowl with a pinch of salt
Remove the pan from the oven and add the butter, letting it bubble and melt completely
Pour the batter mix into the pan and scatter the cheese and herb mix over the top
Return to the oven for 15 to 20 minutes without opening the oven door
Mix the crème fraîche, chopped dill, lemon juice, lemon zest and salt in a bowl
Arrange the smoked salmon in the bottom of the Dutch Baby and spoon over the dill crème fraîche to serve