smoked salmon and salmon Roe

smoked salmon and salmon Roe

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Ingredients:

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

Method:
1. Preheat oven to 140°C. Use a 3cm cutter to cut out two circles from each slice of bread.
2. Place the eggs and milk in a bowl and whisk to combine. Add saffron and set aside for 45 minutes. Heat the butter and oil in a frying pan over medium-high heat. Dip the bread in the saffron mixture allowing excessbatter to drain off, and fry for 1-2 minutes each side until golden. (Keep the toast warm in the oven until ready to serve.) Spoon some creme fraiche, smoked salmon and salmon roe on each toast and serve. 

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