Saffron-french toast with smoked salmon and salmon Roe

title="Saffron-french toast with smoked salmon and salmon Roe"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Saffron-french-toast-with-smoked-salmon-and-salmon-Roe.jpg" srcset="https://img.taste.com.au/xZF7bAv6/w720-h480-cfill-q80/taste/2016/11/saffron-french-toast-with-smoked-salmon-and-salmon-roe-12277-1.jpeg 720w, https://img.taste.com.au/M-hWeKZi/w643-h428-cfill-q90/taste/2016/11/saffron-french-toast-with-smoked-salmon-and-salmon-roe-12277-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Saffron-french toast with smoked salmon and salmon Roe"
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(3) Rate it

• 1:00 Prep


• 0:15 Cook


• Makes 24


• Advanced

Featured in
French recipes, Gourmet Recipes

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 (see Notes)

Method

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


• 
  
  
  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.
  
  
  

Notes

* Available from gourmet food stores.

• Author: Valli Little


• Image credit: Ian Wallace


• Publication: Taste.com.au

Source: taste.com.au