Saffron-french toast  as soon as smoked salmon and salmon Roe

Saffron-french toast as soon as smoked salmon and salmon Roe

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French toast is given an warm makeover gone this savoury finger food recipe that features saffron and smoked salmon.

The ingredient of Saffron-french toast as soon as smoked salmon and salmon Roe

  1. 12 slices white bread
  2. 2 eggs
  3. 125ml (1/2 cup) milk
  4. 1/2 tsp saffron threads
  5. 30g unsalted butter
  6. 40ml (2 tbsp) olive oil
  7. 125ml (1/2 cup) creme fraiche
  8. 100g smoked salmon
  9. Salmon roe, to facilitate (see Notes)

The instruction how to make Saffron-french toast as soon as smoked salmon and salmon Roe

  1. Preheat oven to 140u00b0C. Use a 3cm cutter to cut out two circles from each slice of bread.
  2. Place the eggs and milk in a bowl and shake up to combine. ensue saffron and set aside for 45 minutes. Heat the butter and oil in a frying pan higher than medium-high heat. Dip the bread in the saffron blend allowing excess use foul language to drain off, and fry for 1-2 minutes each side until golden. (Keep the toast doting in the oven until ready to serve.) Spoon some creme fraiche, smoked salmon and salmon roe vis-u00d0u00b0-vis each toast and serve.

Nutritions of Saffron-french toast as soon as smoked salmon and salmon Roe

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