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0.0 – 0 reviews • Fish
| Level: |
Easy |
| Total: |
15 min |
| Prep: |
5 min |
| Cook: |
10 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 16 servings |
| Calories |
110 |
| Total Fat |
6 g |
| Saturated Fat |
3 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
0 g |
| Sugar |
1 g |
| Protein |
4 g |
| Cholesterol |
33 mg |
| Sodium |
157 mg |
