Created by ImPat on August 25, 2016
Step 1: Preheat oven to 150C/130C fan forced.
Step 2: Place a wire rack over a large baking tray and place in the oven.
Step 3: Whisk eggs, milk and parmesan in a shallow dish and season with salt and pepper.
Step 4: Trim ends from loaf of bread and discard.
Step 5: Cut bread into 12 slices.
Step 6: Melt a little of the butter in a large frying pan over medium heat and dip 2 slices of bread in egg mixture until soaked, draining excess.
Step 7: Cook bread for 2 to 3 minutes each side or until golden.
Step 8: Transfer to wire rack in the oven to keep warm and repeat with remaining bread slices, egg mixture and butter.
Step 9: Place parsley, dill, lemon, zest, capers and eschalot in a bowl and drizzle with oil and lemon juice.
Step 10: Season with salt and pepper and toss to combine.
Step 11: Divide toast among serving plates and top each with smoked salmon, sour cream and parsley mixture.
Step 12: Serve immediately.