Recipe courtesy of Charlie Palmer
Smoked Salmon and Caviar Panini
- 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
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.
