Smoked fish & tomato French toast with horseradish, radish & watercress salad

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Preparation info

  • For

    4

    • Difficulty

      Easy

Appears in

Fusion: A Culinary Journey

Fusion

By Peter Gordon

Published 2010

  • About

I created this stuffed savoury version of French toast in 2007 when I was wondering what to do with some leftover smoked mackerel in the fridge at home. It’s fantastic, I have to say. The combination of hot smoked eggy fish and bread - absolutely lovely. For the fish, you can use any smoked moist fish such as British mackerel, New Zealand kahawai or hot smoked salmon. Here I team it with a simple salad but it’s also great served with grilled bacon, or some avocado mashed up with a little chilli sauce.

Ingredients

  • 200 g smoked fish - all skin and bones removed
  • 8 slices of 2-day-old white bread (I used a baguette)
  • 1 small red onion, peeled and thinly sliced
  • 4 tomatoes, thickly sliced
  • 3 eggs
  • 100 ml cream
  • 50 g butter or 45 ml (3 Tbsp) vegetable oil to cook with 10 g (1 Tbsp) freshly grated horseradish (although commercially made creamed horseradish works really well)
  • 15 ml (1 Tbsp) lemon juice
  • 50 ml crème fraîche
  • a handful of watercress, washed and drained
  • 12 radishes, sliced

Method

Preheat oven to 120°C. Use your fingers to pull the fish flesh apart and loosen it up into a shredded mixture. Spread it over four slices of the bread and lay the sliced onion and tomatoes on top. Sit the remaining bread firmly on top (as if you’re making a sandwich) and press down for a few seconds each to help hold it together. Whisk the eggs with the cream and a pinch of salt, then one by one dip the sandwiches in it to coat them on both sides, removing them onto a tray as you go. Pour any excess egg mixture over them as they need to be quite eggy to be really delicious. Heat a pan up (ideally one large enough to take at least two sandwiches at once) and when it’s moderately hot add either the butter or oil. Once that’s hot and sizzling add two sandwiches and cook them over a moderate heat until the eggy bread has turned dark golden. Gently flip them over and cook on the other side until dark golden, then remove and place on an oven tray and put in the oven to keep warm. Cook the next two sandwiches the same way and place these in the oven and cook for 3-4 minutes to ensure they’re warmed all the way through.

Once they’re in the oven make the dressing by mixing the horseradish with the lemon juice and crème fraîche.

To Serve

Take the French toast from the oven and place on warmed plates. Toss the watercress with the radishes and the dressing and stack on top, then eat immediately.