Panettone and Smoked Salmon French Toast




  1. Blend the Greek yogurt with the mustard, season with salt and pepper, add a little extra virgin olive oil, and half an orange skin.
  2. Trim and discard the panettone crust, beat the eggs, and season with salt and pepper.
  3. Warm up the coconut butter in an anti-stick pan, dip the panettone slices in the beaten egg, and brown them.
  4. Spread the yogurt cream on the panettone slices, add the smoked salmon slices, the walnuts, and the blueberries.



Place the French toast on a plate and decorate it with dill or fennel leaves.
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