Smoked salmon with French toast and beetroot mayonnaise
( SERVES 4 )
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|1 tbsp||Sugar, or use honey|
|4 slices||French bread, sliced on the cross|
|400 g||Smoked salmon|
|2 tbsp||Beetroots, cooked and diced|
- Gently fold the beetroot into the mayonnaise.
- Whisk together the egg, milk and sugar. Heat a frypan over a medium flame and melt the butter in it. Dip the bread in the mixture then fry till golden on both sides.
- Serve immediately with beetroot mayonnaise and smoked salmon.