Recipe Saffron-french toast with smoked salmon and salmon Roe : Practical and Delicious

Recipe Saffron-french toast with smoked salmon and salmon Roe : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Saffron-french toast with smoked salmon and salmon Roe. You are currently reading Recipe Saffron-french toast with smoked salmon and salmon Roe : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Saffron-french toast with smoked salmon and salmon Roe requires 1h, cook 15m and serve 24. Caution: allergy Contains gluten, milk, fish, soy and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

French toast is given an indulgent makeover with this savoury finger food recipe that features saffron and smoked salmon.

Ingredients:

9 Ingredients

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  12 slices white bread
  
  
  


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  2 eggs
  
  
  


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  125ml (1/2 cup) milk
  
  
  


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  1/2 tsp saffron threads
  
  
  


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  30g unsalted butter
  
  
  


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  40ml (2 tbsp) olive oil
  
  
  


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  125ml (1/2 cup) creme fraiche
  
  
  


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  100g smoked salmon
  
  
  


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  Salmon roe, to serve (see Notes)
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

2 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 140°C. Use a 3cm cutter to cut out two circles from each slice of bread.
  
  
  


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  Step 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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