Blackcurrant Smoked Salmon French Toast
BROUGHT TO YOU BY Aoraki Salmon
Aoraki's limited edition Blackcurrant & Kāmahi Honey Cold Smoked Salmon has a delicious zing to it, which we think pairs beautifully with savoury French toast. Finished off with an egg and in-season asparagus, this dish works just as well for lunch or dinner as it does for breakfast!
Serves: 2
INGREDIENTS
4 eggs
¼ cup cream (or milk)
2 tablespoons water
3 tablespoons finely grated parmesan cheese
1 tablespoon finely chopped red onion
3 slices sourdough bread, cut in two on the diagonal
4 asparagus spears, woody ends removed, cut into two
Knob butter
1 packet Aoraki Salmon Blackcurrant & Kamahi Honey Cold Smoked Salmon
TO SERVE
Basil leaves
Hollandaise
METHOD
Crack two of the eggs into a shallow dish then add in the cream, water, parmesan and onion. Season with sea salt and freshly ground black pepper and whisk well with a fork. Put the slices of bread into the egg mixture, leaving them for a minute or so on each side so that the mixture really soaks in. Heat a heavy-bottomed frying pan over a medium-high heat and melt a knob of butter. Once the butter is sizzling add in the bread, cooking until golden brown on each side.
While the French toast is cooking poach the eggs to your liking and steam the asparagus until just cooked through. To serve, divide the French toast between two plates, top with the smoked salmon followed by the poached eggs and the asparagus. Scatter over some basil leaves and serve with hollandaise on the side.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!