Smoked Salmon French Toast

METHOD

Step 1

Preheat oven to 150°C/130°C fan-forced. Whisk eggs, milk and garlic together in a shallow dish.

Step 2

Melt a little of the butter in a large frying pan over medium heat. Dip 2 bread slices in egg mixture until soaked, draining excess. Pan-fry bread for 2 minutes each side, or until golden, to create French toast. Transfer bread to a large baking tray and place in oven to keep warm. Repeat with remaining bread slices, egg mixture and butter.

Step 3

Zest 1 lemon. Finely chop half of the dill. Combine crème fraîche, lemon zest and chopped dill in a small bowl. Season. Spread French toast with crème fraîche mixture, then arrange smoked salmon, onion, capers and remaining dill on top. Season. Cut remaining lemon into wedges. Serve lemon wedges with French toast.

Ingredients:

2 free range eggs
1/2 cup milk
2 garlic cloves, crushed
50g unsalted butter, softened
8 slices white sourdough
2 small lemons
1/2 bunch dill, sprigs picked
200ml tub crème fraîche
1 x pack of Tassal Smoked Tassie Salmon 250g
1 small red onion, halved, thinly sliced
1 tbs drained baby capers