Saffron-french toast with smoked salmon and salmon Roe

Cooking Fish Saffron-french toast with smoked salmon and salmon Roe

Detailed step-by-step description of how to cook the dish "Saffron-french toast with smoked salmon and salmon Roe". Try it by all means

Lables: Peanut free Shellfish free Tree nut free
  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 frying pan 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.

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

Adv

Autors
Preparation time
1:00
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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