Saffron French Toast With Smoked Salmon And Salmon Roe

Saffron French Toast With Smoked Salmon And Salmon Roe

Indulge in the luxurious flavours of Saffron French Toast paired with rich smoked salmon and delicate salmon roe. Perfect for an elegant brunch or special occasion, this recipe combines the aromatic warmth of saffron with the savoury taste of premium seafood. Follow our easy-to-make recipe for a restaurant-quality dish at home. Order smoked salmon and salmon roe from Pearl Seafoods, delivering fresh, high-quality seafood across Sydney. Impress your guests or treat yourself to a decadent seafood meal with this delightful recipe!

Recipe Information

Serves

4 people

Preparation

1 hour

Cooking

15 minutes

Difficulty

Moderate

Ingredients

  • 12 slices white bread
  • 2 eggs
  • 125ml (1/2 cup) milk
  • 1/2 tsp saffron threads
  • 30g unsalted butter
  • 40ml (2 tbsp) olive oil
  • 125ml (1/2 cup) creme fraiche
  • 100g smoked salmon
  • Salmon roe, to serve

Steps

  1. Preheat your oven to 140°C (284°F). Using a 3cm round cutter, cut out two circles from each slice of white bread.
  2. In a bowl, whisk together the eggs and milk until well combined. Add the saffron threads to the mixture and let it stand for 45 minutes to infuse the flavors.
  3. Heat the unsalted butter and olive oil in a frying pan over medium-high heat. Dip each bread circle into the saffron egg mixture, allowing excess to drip off. Fry the soaked bread slices for 1-2 minutes on each side until they are golden brown. Keep the cooked French toast warm in the preheated oven while you finish the rest.
  4. To serve, place a small spoonful of crème fraîche on each piece of French toast. Top with slices of smoked salmon and a dollop of salmon roe. Enjoy immediately.