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French toast with smoked mackerel and Speck Alto Adige PGI

Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.

Difficulty: Hard

Preparation time: 60 min

A recipe by: Foodblogger

Ingredients

Serves for

people

For the apple remoulade

0.5 egg
0.5 tablespoonprepared mustard
salt to taste
sugar to taste
75 ml sunflower oil
0.5 tablespoonwhite wine vinegar
0.25 apple
1 dill pickle
dill pickle juice to taste
1 green onion (only the white part)
freshly grated horseradish to taste

For the French toast

1 Vinschgerle (Alto Adige rye rolls)
0.5 egg
50 ml milk
butter for frying to taste

For the smoked mackerel

1 fresh mackerel
salt to taste
pepper to taste
10 Calvados
smoke meal (from a fishing supply shop) to taste

For the scallops

2 scallops
Schüttelbrot crumbs to taste
sunflower oil for frying to taste

Further ingredients

Speck Alto Adige PGI (thinly sliced) to taste
apple (thinly sliced) to taste
green onions (only the green part, julienned) to taste

French toast with smoked mackerel and Speck Alto Adige PGI

Preparation time 60 min

For the remoulade, mix the egg yolk with mustard, salt and sugar. Beat with a whisk and add the oil drop by drop at first, then in a thin stream until mayonnaise is formed. Season with white wine vinegar, salt and sugar. Finely cube the apple, pickles and the white of the green onions. Mix, along with some dill pickle juice and horseradish, into the mayonnaise, and season to taste. For the French toast, slice the Vinschgerle into 8 slices about 1 cm thick. Whisk the egg and milk and season with salt. Coat the bread slices with the egg-milk mixture and fry in butter until crisp. Cut into thick strips. For the smoked mackerel, clean, skin, bone and filet the fish; season with salt. Sprinkle the smoke meal in a foil-lined wok and sprinkle it with Calvados. Put the grill insert and the lid on and heat until the meal starts smoking. Reduce the heat, place the mackerel filets on the grill insert and smoke for about 20 minutes with the lid on. Cut into pieces. Remove the scallops from theirs shells, clean them and remove the coral. Salt the scallops and roll one side in the Schüttelbrot crumbs. Heat the oil in a pan and fry the breaded side first; turn and fry until transparent. Place some onion greens and a slice of apple on each plate. Distribute the remoulade on this and build a tower of the French toast, mackerel pieces and Speck Alto Adige PGI slices on top. Top with a scallop and garnish with onion greens.
Tip: During the smoking process, it is very important to have good ventilation. Working under the range hood with the fan on is a good idea. Using a kettle barbecue is also possible. If you halve the Vinschgerle and dunk the sliced surface in the egg mixture to fry in the butter, you can serve the dish as a hamburger. Layer the fish, remoulade, apple, onion, Speck Alto Adige PGI and scallop on the lower half of the bread and top with the other half.