Blackcurrant Smoked Salmon French Toast
BROUGHT TO YOU BY Aoraki Salmon
Aoraki's limited edition Blackcurrant & Kāmahi Honey Cold Smoked Salmon has a delicious zing to it, which we think pairs beautifully with savoury French toast. Finished off with an egg and in-season asparagus, this dish works just as well for lunch or dinner as it does for breakfast!
Serves: 2
INGREDIENTS
4 eggs
¼ cup cream (or milk)
2 tablespoons water
3 tablespoons finely grated parmesan cheese
1 tablespoon finely chopped red onion
3 slices sourdough bread, cut in two on the diagonal
4 asparagus spears, woody ends removed, cut into two
Knob butter
1 packet Aoraki Salmon Blackcurrant & Kamahi Honey Cold Smoked Salmon
TO SERVE
Basil leaves
Hollandaise
METHOD
Crack two of the eggs into a shallow dish then add in the cream, water, parmesan and onion. Season with sea salt and freshly ground black pepper and whisk well with a fork. Put the slices of bread into the egg mixture, leaving them for a minute or so on each side so that the mixture really soaks in. Heat a heavy-bottomed frying pan over a medium-high heat and melt a knob of butter. Once the butter is sizzling add in the bread, cooking until golden brown on each side.
While the French toast is cooking poach the eggs to your liking and steam the asparagus until just cooked through. To serve, divide the French toast between two plates, top with the smoked salmon followed by the poached eggs and the asparagus. Scatter over some basil leaves and serve with hollandaise on the side.
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.