Smoked salmon croque monsieur with caviar
For this croque monsieur, smoked salmon is used instead of ham, and it is seasoned with lemon zest and chives. The cheese is Gruyère and the bread is buttered and grilled in a pan, though it could be pressed in a traditional croque monsieur mold and held over the flame the way my grandmother did.
Using a Japanese mandoline, or a vegetable peeler, slice the Gruyère very thin.
Place the bread slices out on a table. On 4 slices, place the Gruyère and on the other 4 slices, place the smoked salmon. Sprinkle the salmon slices with the lemon confit and chives. Close the sandwiches.
This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits
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