Recipe: French toast with smoked salmon and crème fraiche
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
French toast (or pain perdu) is most commonly served as a sweet option, dusted with icing sugar and topped with strawberries. However, it actually lends itself really well to savoury flavours. Here we serve it with smoked salmon and a dollop of crème fraiche. Indulgent and delicious, this is the perfect breakfast for a celebration. You can also watch a video of it being made, here.
Tip: For a slight variation, add 1 tsp capers, some thinly shaved fennel, and a handful of rocket dressed in a little lemon juice to turn this into a delicious lunch option. Or, 1 tsp horseradish to the crème fraiche for an extra flavour punch. For a herby twist, add 1tbsp of chopped chives, parsley and dill to the batter for some extra flavour.
This post has been created in partnership with Maille.
French toast with smoked salmon and crème fraiche
Whisk the egg and milk together with a pinch of salt, then gently stir in the mustard. Transfer to a large shallow dish and place the brioche in the egg mixture, soak for a minute on each side.
Combine the crème fraiche, dill, lemon zest and a good grind of fresh black pepper and set aside.
Heat the butter in a large frying pan on a medium heat. Add the brioche and cook for 2-3 minutes or until golden, then flip the slices over and cook the other side.
Serve with a dollop of crème fraiche, a couple of ribbons of smoked salmon and lemon wedges.
Whisk the egg and milk together with a pinch of salt, then gently stir in the mustard. Transfer to a large shallow dish and place the brioche in the egg mixture, soak for a minute on each side.
Combine the crème fraiche, dill, lemon zest and a good grind of fresh black pepper and set aside.
Heat the butter in a large frying pan on a medium heat. Add the brioche and cook for 2-3 minutes or until golden, then flip the slices over and cook the other side.
Serve with a dollop of crème fraiche, a couple of ribbons of smoked salmon and lemon wedges.
French toast (or pain perdu) is most commonly served as a sweet option, dusted with icing sugar and topped with strawberries. However, it actually lends itself really well to savoury flavours. Here we serve it with smoked salmon and a dollop of crème fraiche. Indulgent and delicious, this is the perfect breakfast for a celebration. You can also watch a video of it being made, here.
Tip: For a slight variation, add 1 tsp capers, some thinly shaved fennel, and a handful of rocket dressed in a little lemon juice to turn this into a delicious lunch option. Or, 1 tsp horseradish to the crème fraiche for an extra flavour punch. For a herby twist, add 1tbsp of chopped chives, parsley and dill to the batter for some extra flavour.
This post has been created in partnership with Maille.
French toast with smoked salmon and crème fraiche
Whisk the egg and milk together with a pinch of salt, then gently stir in the mustard. Transfer to a large shallow dish and place the brioche in the egg mixture, soak for a minute on each side.
Combine the crème fraiche, dill, lemon zest and a good grind of fresh black pepper and set aside.
Heat the butter in a large frying pan on a medium heat. Add the brioche and cook for 2-3 minutes or until golden, then flip the slices over and cook the other side.
Serve with a dollop of crème fraiche, a couple of ribbons of smoked salmon and lemon wedges.
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