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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.