Smoked Salmon French Toast
¾ C milk
4 T finely grated parmesan
500g rye sourdough loaf
½ C fresh flat-leaf parsley leaves (or a combination of other soft herbs)
¼ C fresh dill
1 small lemon, zested
2 T drained baby capers
½ small red onion, thinly sliced
1 T extra virgin olive oil
1 T lemon juice
400g cold smoked salmon
¾ C crème fraiche (or sour cream)
- Whisk eggs, milk and parmesan in a shallow dish. Season well with salt and pepper.
- Trim ends from loaf of bread and discard. Cut bread into 12 slices. Melt a little of the butter in a large frying pan over medium heat. Dip 2 slices of bread in egg mixture until soaked, draining excess. Cook bread for 2 to 3 minutes each side or until golden. Place on a rack in the oven at a low temperature to keep warm. Repeat with remaining bread slices, egg mixture and butter.
- Place parsley/herbs, dill, lemon zest, capers and onion in a bowl. Drizzle with oil and lemon juice. Season with salt and pepper. Toss to combine. Divide toast among serving plates. Top each with smoked salmon, crème fraiche and parsley mixture. Serve immediately.
Recipe adapted from taste.com.au
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