Smoked Salmon and Caviar Panini

Name: Smoked Salmon and Caviar Panini
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 16 hors d'oeuvres
Cuisine: american
Ingredients: 2 tablespoons unsalted butter; 8 brioche slices; 1-ounce American caviar; 2 tablespoons chopped chives; 1 cup creme fraiche, whipped; 4 smoked salmon slices; 16 dill sprigs

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Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 16 hors d'oeuvres

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 16 hors d'oeuvres

Ingredients

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2 tablespoons unsalted butter

8 brioche slices

1-ounce American caviar

2 tablespoons chopped chives

1 cup creme fraiche, whipped

4 smoked salmon slices

16 dill sprigs

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.