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Recipe courtesy of Charlie Palmer

Show: Sara's Secrets

Episode: Serving Spectacularly

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Total:: 15 min
Prep:: 5 min
Cook:: 10 min

Yield:: 16 hors d'oeuvres

Level:: Easy

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.

Recipe courtesy of Charlie Palmer, Aureole, New York City, NY

My Private Notes

Name: Smoked Salmon and Caviar Panini
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
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