Recipe courtesy of Charlie Palmer

Smoked Salmon and Caviar Panini

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 16 hors d'oeuvres



  1. Butter 1 side the brioche slices (they'll be the outsides of the sandwiches).
  2. Gently fold the caviar and chives into the creme fraiche.
  3. 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.
  4. 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.