Smoked Salmon Croque Monsieur Food

LE BERNARDIN'S SALMON-CAVIAR CROQUE-MONSIEUR

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.

SMOKED SALMON AND CAVIAR CROQUE MONSIEUR

Steps:

• Place the bread on a work surface. Cover 12 slices with a single layer of cheese. Spread a thin layer of caviar on the cheese. Cover with the salmon, trimmed to fit exactly to the edge of the bread. Top each sandwich with remaining slices of bread. Heat 2 tablespoons of the clarified butter in a large nonstick skillet. Place several sandwiches in the skillet in a single layer and sauté over medium heat, pressing down very gently with a spatula (but not forcing any of the caviar to ooze out) until lightly browned on one side. Add a little more butter, turn the sandwiches, and brown the second side. Remove the sandwiches to a warm platter and repeat until all sandwiches are fried. To serve, cut each sandwich in half on the diagonal, arrange on a serving platter, and serve while still warm. Editor's Note: To clarify butter, slowly melt 2 sticks cut-up unsalted butter in a heavy saucepan over low heat. As the butter melts, the milk solids will sink to the bottom, with a layer of clear butter on top. Carefully pour the clear-clarified-butter into a bowl, discarding the milk solids in the pan. Clarified butter is preferred here because when used for sautéing it burns less rapidly than butter with the milk solids in tact.

SMOKED SALMON CROQUE MADAMES

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.

MINI SMOKED SALMON SANDWICHES (CROQUE-MONSIEUR)

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.

SMOKED SALMON CROQUE MONSIEUR

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.

CROQUE MONSIEUR WITH CAVIAR AND BABY WATERCRESS SALAD

Steps:

• Place the 12 bread slices on the workspace. Onto 6 slices, place the Gruyere cheese and on the other 6 slices, place the smoked salmon. Sprinkle the salmon slices with lemon zest, the Gruyere slices with chives. Place 1 ounce of caviar on the salmon and close the sandwiches and butter the outsides. Preheat a sautepan over medium heat. Add the sandwiches to the pan with the Gruyere side down and saute for 2 minutes. Raise the heat to high, turn them over and saute for 1 minute on the salmon side. Make a vinaigrette by combining the mustard, lemon juice and olive oil. Toss the salad in the dressing to coat and season with salt and pepper. To serve, slice the croque monsieurs on the diagonal, then on the diagonal again and place alongside the salad on a plate.