Smoked Salmon And Gruyere Panini Recipes

SMOKED SALMON AND GRUYERE PANINI

Steps:

• Heat up a panini press.
• Spread the Dijon mustard over each of 4 slices of the brioche. Top each one with 1 slice of the Gruyere. Divide all of the smoked salmon and grated lemon zest among the 4 slices of brioche. Season lightly with the salt and pepper and cover with the remaining slices on Gruyere. Close the sandwiches and grill on the panini press for 2 to 3 minutes, until the bread is toasted and the cheese is melted. Cut the panini in half and serve!

SMOKED SALMON AND CAVIAR PANINI

Steps:

• 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.

SMOKED SALMON PANINIS

Steps:

• Make your mayonnaise spread with the mayo., capers, zest and lemon juice.
• In a stove top smoker, smoke your salmon with alderwood chips. Smoke for about 25-30 minutes or until fish is completely cooked.
• Now assemble your panini with the Salmon, tomato, onion, mayo and mozzarella and place in your panini press and cook for about 8 minutes.

SWISS SMOKED SALMON OMELET

Steps:

• In small bowl, blend eggs, milk, pepper and salt.
• In 10-inch skillet, melt butter over medium heat.
• Pour egg mixture into skillet.
• Cook until eggs are set, about 5 minutes, lifting edges occasionally with spatula and letting liquid run under edges.
• Sprinkle salmon and cheese over one half of the omelet.
• With spatula, carefully fold other half over filling.
• Cook until cheese melts, 1-2 minutes.