Recipe courtesy of Charlie Palmer
Smoked Salmon and Caviar Panini
Total:
15 min
Active:
5 min
Yield:
16 hors d'oeuvres
Level:
Easy
Total:
15 min
Active:
5 min
Yield:
16 hors d'oeuvres
Level:
Easy

Ingredients

Directions

Butter 1 side the brioche slices (they'll be the outsides of the sandwiches).

Gently fold the caviar and chives into the creme fraiche.

On a clean work surface, arrange brioche buttered-side down. Place the smoked salmon on 4 of the slices and spread the creme fraiche over the others. Put the 2 together to make 4 sandwiches.

Toast the sandwiches in a large skillet over a medium heat, turning once, until golden brown. Cut the panini into wedges and serve topped with dill sprigs.

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