Recipe courtesy of Charlie Palmer
Smoked Salmon and Caviar Panini
- Level: Easy
- Yield: 16 hors d'oeuvres
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 110
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 33
- Sodium
- 157
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.