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Saffron French Toast with Smoked Salmon & Caviar



12 slices white bread

2 eggs

½ C milk

Good pinch of saffron threads

30g butter

2 T olive oil

½ C creme fraiche

100g cold smoked salmon, sliced

Salmon caviar, to serve



  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.)
  3. Spoon some creme fraiche onto each toast, top with smoked salmon and caviar, and serve.


Recipe adapted from

Makes 24.


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