Pain perdu with smoked salmon, horse radish cream and apple Recipe
Thinly sliced smoked salmon served on olive oil fried bread and topped with horse radish cream, fresh dill and Granny Smith apple batons.
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30mins
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0mn
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0mn
- French stick : 1 whole
- Slice(s) of smoked salmon : 6 whole
- Part one of the recipe
- Semi-skimmed milk : 250 ml
- Egg yolk(s) : 2 whole
- Fine salt : 6 pinch(es)
- Freshly ground black pepper : 6 Turn
- Olive oil : 50 ml
- Part two of the recipe
- Double cream : 150 ml
- Horseradish : 1 tbsp
- Part three of the recipe
- Unwaxed lime(s) : 1 whole
- Granny Smith apple(s) : 1 whole
- Dill : 0.5 bunch
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ETAPE 1
Place the egg yolks, milk and the salt and pepper in a bowl and whisk together.
Cut the bread into 6 diagonal slices 3 cm thick. -
ETAPE 2
Whisk the cream until thick and then add the horse radish. Season with salt and pepper.
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ETAPE 3
Zest and squeeze the juice from the lime.
Wash the apple, leave the skin on and cut into batons.
Pick the dill leaves from the stalks.
Cut the smoked salmon into pieces. -
ETAPE 4
Heat a frying pan to hot and add a drizzle of olive oil. Add the bread to the pan and cook until golden brown on both sides.
Top each slice of bread with smoked salmon, drizzle the lime juice on top and add a quenelle of horseradish cream. Finish with the apple batons and some sprigs of dill.
«Slices of baguette work well in this recipe but feel free to use another type of bread if preferred.»
