Fish Baking

Saffron-French toast with smoked salmon and salmon roe

Name: Saffron-French toast with smoked salmon and salmon roe
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 24
Ingredients: 12 slices white bread; 2 eggs; 125ml (1/2 cup) milk; 1/2 teaspoon saffron threads; 30g unsalted butter; 40ml (2 tablespoons) olive oil; 125ml (1/2 cup) creme fraiche; 100g smoked salmon; Salmon roe, to serve

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15m

Saffron-french toast with smoked salmon and salmon Roe

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Impress your friends with this luxurious and sophisticated salmon French toast.

12 slices white bread
2 eggs
125ml (1/2 cup) milk
1/2 teaspoon saffron threads
30g unsalted butter
40ml (2 tablespoons) olive oil
125ml (1/2 cup) creme fraiche
100g smoked salmon
Salmon roe, to serve

Method

1.

Preheat oven to 140°C. Use a 3cm cutter to cut out two circles from each slice of bread.
2.

Place the eggs and milk in a bowl and whisk to combine. Add saffron and set aside for 45 minutes. Heat the butter and oil in a frypan over medium-high heat. Dip the bread in the saffron mixture allowing excess batter to drain off, and fry for 1-2 minutes each side until golden. (Keep the toast warm in the oven until ready to serve.) Spoon some creme fraiche, smoked salmon and salmon roe on each toast and serve.