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


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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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 ch