Summary of "SCRUMPTIOUS Salmon French Toast"
Ingredients
- 1 loaf unsliced white bread (thick slice, crust removed)
- Smoked salmon (quantity to fill pocket)
- Cream cheese (soft cheese; crème fraîche or fromage frais can be used as substitutes)
- Fresh dill (leaves pulled apart, stems removed)
- Lemon (zest/rind)
- 1 egg
- Milk (a splash, combined with egg)
- Butter (for frying)
- Salt and black pepper (to taste)
Equipment
- Frying pan
- Serrated knife (recommended for cutting finished toast)
- Grater or zester (for lemon rind)
Preparation and Method
1. Prepare the filling
- Mix one egg with a splash of milk, a pinch of salt, and black pepper.
- Pull apart fresh dill leaves and zest lemon rind.
- Combine cream cheese with dill and lemon zest, reserving some for garnish.
2. Prepare the bread
- Take a thick slice of unsliced white bread (a “doorstop” slice).
- Remove the crust all around the slice.
- Cut a pocket along the long side of the bread slice, deep enough to hold filling but not cut through.
3. Fill the bread
- Spread cream cheese inside the pocket thoroughly, right to the bottom.
- Add smoked salmon pieces inside the pocket, pushing them in gently with fingers.
- Add more cream cheese on top of the salmon inside the pocket.
4. Soak the bread
- Dip or soak the filled bread slice in the egg and milk mixture, allowing it to absorb well, including the sides.
5. Cook the French toast
- Heat a frying pan and add butter to sizzle.
- Place the soaked bread in the pan.
- Cook for about 30 seconds to 1 minute per side until golden and crispy.
- Turn the bread twice if needed, avoiding burning.
- Listen for the sizzling sound to stop, indicating the bread is cooked and ready to flip.
- Baste with butter during cooking for a nutty brown finish.
6. Serving and finishing touches
- Remove from pan and slice carefully with a serrated knife to avoid squeezing out the filling.
- Plate with extra cream cheese spread on top, additional smoked salmon, lemon zest, and fresh dill as garnish.
- Serve slightly warm, reminiscent of a smoked salmon bagel.
Chef Tips and Notes
- Using a serrated knife helps keep the filling intact when slicing.
- Removing the crust helps create a neat pocket for the filling.
- The lemon zest brightens the dish and “brings the kitchen alive.”
- The bread acts like a sponge soaking up the egg mixture, so let it absorb well before frying.
- Butter basting during frying adds flavor and a nutty aroma.
- This dish is suggested as a special breakfast or even a proposal breakfast due to its elegance.
Variations
- Substitute cream cheese with crème fraîche or fromage frais for different creaminess.
- Adjust filling quantities to preference.
Presenter/Channel: Not explicitly named in subtitles, but the style suggests a conversational cooking show format with two hosts.
Category
Cooking
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