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
- 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 facilitate (see Notes)
The instruction how to make Saffron-french toast as soon as smoked salmon and salmon Roe
- Preheat oven to 140u00b0C. Use a 3cm cutter to cut out two circles from each slice of bread.
- 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 Roecalories: