MINI SMOKED SALMON SANDWICHES (CROQUE-MONSIEUR)
This recipe from Food and Wine Magazine looked very intriguing to me. Although it takes some time, it's fairly easy and pretty spectacular to serve.
Provided by KathyP53
Categories < 60 Mins
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, melt 3 tablespoons of butter. Stir in flour until completely blended, then cook over moderately hight heat, stirring constantly, until roux is golden brown, about 3 minutes. Gradually whisk in milk until smooth. Bring sauce to boil, whisking constantly. Reduce heat to moderately low and simmer, whisking often, until no floury taste remains, about 5 minutes. Remove saucepan from heat and let sauce cool, stirring, until very warm. Stir in chopped salmon, Gruyeres, chives, and nutmeg. Season with salt and pepper and let sauce cool completely.
- Spread half of the rye slices with a rounded tablespoon of the salmon mixture and close the sandwiches. Repeat with the pumpernickel slices and remaining salmon mixture. Can cover sandwiches with plastic wrap and store in refrigerator overnight, if desired.
- Preheat oven to 400°F In a large shallow bowl, beat eggs thoroughly. Stack 2 or 3 large rimmed baking sheets on one side of the stove.
- In a large skillet, melt 1 tablespoons of butter over moderate heat. Dip 8 of the sandwiches in the beaten egg to coat completely, cook the egg-dipped sandwiches over moderately-high heat, turning once, until browned, about 1 minutes per side. Transfer sandwiches to one of the baking sheet, leaving a little space between each one. Repeat with the remaining sandwiches and beaten eggs, using 1 tbsp of butter per batch.
- Reheat sandwiches in the oven for about 8 minutes, until piping hot. Cut sandwiches in half on the diagonal, skewer with small wooden forks and serve hot.
- Sandwiches can be made earlier in the day and reheated.
Nutrition Facts : Calories 170.8, Fat 10.8, SaturatedFat 5.7, Cholesterol 91.4, Sodium 271.1, Carbohydrate 9, Fiber 0.9, Sugar 0.8, Protein 9.3
SMOKED SALMON CROQUE MADAMES
A bistro lunch reimagined for breakfast:Asandwich of dill and smoked salmon istopped with bechamel sauce, Comte cheese, and a fried egg.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Make the bechamel sauce: Melt 1 tablespoon butter in a wide medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 30 seconds. Gradually whisk in milk; cook, whisking, until mixture comes to a boil and has thickened, about 2 minutes. Remove from heat. Season with salt and pepper.
- Using remaining 4 tablespoons butter, butter 1 side of each piece of bread. Set aside 4 slices. Spread unbuttered sides of remaining 4 slices with mustard; top with salmon. Scatter dill over salmon. Top each with 1/4 cup cheese. Sandwich with remaining bread, buttered side up.
- Preheat broiler. Heat a large nonstick skillet over medium-low heat. Add sandwiches; cook, turning once, until golden brown, about 2 minutes per side. Spread 2 tablespoons reserved bechamel sauce on top of each sandwich; sprinkle each with 1/4 cup remaining cheese. Broil until cheese is bubbling and golden brown.
- Meanwhile, heat a large nonstick skillet over medium heat. Crack eggs into skillet. Cover, and cook until whites are set but yolks are still soft, about 2 minutes. Season with salt and pepper. Place 1 egg on top of each sandwich, and serve.
SMOKED SALMON CROQUE MONSIEUR
This recipe uses lemon confit, one of chef Eric Ripert's favorite condiments and seasonings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 6
Steps:
- Lay the bread slices out on a clean work surface. Place the Gruyere on 6 slices and the smoked salmon on the other 6 slices. Sprinkle the salmon with the lemon confit and chives. Close the sandwiches. Cut off the crusts, using a serrated knife.
- Brush both sides of each sandwich with butter. Heat two large nonstick saute pans over medium-high heat. Add 3 sandwiches to each pan, Gruyere side down, and cook for 2 minutes. Turn the sandwiches over, and cook for 1 minute longer.
- To serve, slice the sandwiches in half on the diagonal, then in half on the diagonal again, forming 4 triangles. Serve immediately.
LE BERNARDIN'S SALMON-CAVIAR CROQUE-MONSIEUR
When the stock market is doing well, people with money to spend go out to spend it - thereby serving as unwitting patrons of the culinary arts. In the late '90s, the chef Eric Ripert said, "Everybody was a bit, I think, crazy and inclined to indulge in excess because of the end of the millennium." His contribution to the madness was this croque-monsieur layered not with ham and béchamel but with something even more indulgent: smoked salmon, Gruyère and caviar on brioche. Make it home, and don't look at the grocery bill. It is in service of luxurious flavor.
Provided by Amanda Hesser
Categories dinner, easy, lunch, quick, weekday, appetizer, main course
Time 10m
Yield Serves 2 to 4
Number Of Ingredients 5
Steps:
- Put the bread on a work surface. Cover two of the slices with cheese in a single layer. Spread a layer of caviar on the cheese, not quite to the edges. Cover with a slice of smoked salmon, trimmed to fit exactly to the edge of the bread. Top each sandwich with the remaining bread slices.
- Heat 1 tablespoon of the butter in a nonstick skillet over medium heat. Lay the sandwiches in the skillet and cook, pressing down gently with a spatula, taking care that none of the caviar oozes out, until browned on one side. Add the remaining butter, turn the sandwiches over and fry on the second side until toasted. Transfer the sandwiches to a cutting board, slice each in quarters and serve.
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MINI SMOKED-SALMON CROQUE-MONSIEUR - FOOD & WINE
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- In a medium saucepan, melt 3 tablespoons of the butter. Stir in the flour until completely blended, then cook over moderately high heat, stirring constantly, until the roux is golden brown, about 3 minutes. Gradually whisk in the milk until smooth. Bring the sauce to a boil, whisking constantly. Reduce the heat to moderately low and simmer, whisking often, until no floury taste remains, about 5 minutes. Remove the saucepan from the heat and let the sauce cool, stirring, until very warm. Stir in the smoked salmon, Gruyère, chives and nutmeg. Season with salt and pepper and let the sauce cool completely.
- Spread half of the rye slices with a rounded tablespoon of the salmon mixture and close the sandwiches. Repeat with the pumpernickel slices and the remaining salmon mixture.
- Preheat the oven to 400°. In a large, shallow bowl, beat the eggs thoroughly. Stack 2 or 3 large rimmed baking sheets on one side of the stove.
- In a large skillet, melt 1 tablespoon of the butter over moderate heat. Dip 8 of the sandwiches in the beaten eggs to coat completely; cook the egg-dipped sandwiches over moderately high heat, turning once, until browned, about 1 minute per side. Transfer the sandwiches to one of the baking sheets, leaving a little space between each one. Repeat with the remaining sandwiches and beaten eggs, using 1 tablespoon of butter per batch.
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