10 mins
Blackcurrant Cold Smoked Salmon French Toast
Serves
2
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!
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 x packet Aoraki Salmon Blackcurrant & Kamahi Honey Cold Smoked Salmon 100g
Basil leaves to serve
Hollandaise to serve
Product(s) used:
Method
Prep Time: 10 minutes
Cook Time: 15 minutes
Step 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.
Step 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.
Step 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.
Step 4
While the French toast is cooking poach the eggs to your liking and steam the asparagus until just cooked through.
Step 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.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Blackcurrant Cold Smoked Salmon French Toast
Cold smoked
,
Serves
2
10 mins
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!
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 x packet Aoraki Salmon Blackcurrant & Kamahi Honey Cold Smoked Salmon 100g
Basil leaves to serve
Hollandaise to serve
Method
Prep Time: 10 minutes
Cook Time: 15 minutes
Step 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.
Step 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.
Step 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.
Step 4
While the French toast is cooking poach the eggs to your liking and steam the asparagus until just cooked through.
Step 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.