🏴󠁧󠁢󠁳󠁣󠁴󠁿 Smoked Salmon French Toast 🏴󠁧󠁢󠁳󠁣󠁴󠁿

This happened a bit by accident, by my brothers culinary hand. Leftover smoked salmon sandwiches, wrapped in plastic wrap, left in the fridge overnight, then soaked in eggs and milk and fried. It was a surprise taste sensation! I told him straight away I was stealing his invention, but he deserves the credit! They really need to be made then left overnight in the fridge. A little squeeze before the egg soak and they puff up into these elevated versions of themselves. Totally magic!!!

Makes 2 rounds (serves 2)
4 slices brown bread
6 slices smoked salmon
softened butter
Lemon
Freshly ground black pepper
3 large eggs
Splash of milk (approx 50ml)
Salt & pepper to season
Olive oil
Créme fraiche
Chopped freshly dill

Make your sandwiches, spreading both sides entirely with butter. Lay your salmon in, squeeze over fresh lemon juice, and a seriously good grind of black pepper. Place the other slice on top and cut the crusts off. Cut each sandwich into 4 triangles, put one sandwich on top of another then cover with plastic wrap. Pop in fridge and leave at least till next day, max 2 days!!!
In a bowl mix 3 eggs, milk, pinch of salt, black pepper and a drizzle of olive oil. Put your sandwiches in, 4 at a time and make sure they are all covered in the egg mixture. Heat oil in frying pan and when hot fry your sandwiches, flipping over when golden. Drain for a minute on kitchen paper, then plate up with créme fraiche and herbs. Enjoy!

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