OUR RECIPES

Blackcurrant Cold Smoked Salmon French Toast

Our limited edition blackcurrant and kamahi honey cold smoked salmon has a delicious zing to it which we think pairs beautifully with our 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

Method.

Prep Time: 10 minutes

Cook Time: 15 minutes

  1. 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.
  2. 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.
  3. 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.
  4. While the French toast is cooking poach the eggs to your liking and steam the asparagus until just cooked through.
  5. 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.

Product used in this recipe.

Blackcurrant with Kāmahi Honey Cold Smoked

Cold Smoked

Shopping list.

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 x packet Aoraki Salmon Blackcurrant & Kamahi Honey Cold Smoked Salmon

Basil leaves to serve

Hollandaise to serve

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