Salmon and Caviar Croque Monsieur with Watercress Salad


An elegant starter course for that special night  This recipe serves 12


  • Croque Monsieur
  • 12 oz Gruyere Cheese Cheese, gruyere
  • 18 1/2" thick slices pullman bread or good quality white bread
  • 18 oz thinly sliced smoked salmon Finfish, salmon, chinook, smoked
  • 2 tbsp finely chopped chives Chives, raw
  • 6 oz American Caviar
  • 16 tbsp( 2 sticks) unsalted butter, at room temperature ( soft enough for brushing)
  • Dressing
  • 1/2 cup creme Fraiche Creme Fraiche
  • 2 tsp prepared horseradish Horseradish, prepared
  • 1 tsp freshly squeezed lemon juice, plus more sprinkling n the apples
  • 2 small shallots, finely minced (1 1/2 tsp )
  • water, fine sea salt,and pepper
  • Salad Oil, olive, salad or cooking
  • 3 cups baby watercress, washed
  • 1/4 medium Granny Smith apple, peeled and cut into 2 inch matchsticks, then sprinkled with lemon juice to stop them from browning
  • 1/4 English cucumber, peeled and cut into 2 " matchsticks


Step 1

For the CROQUE MONSIEUR:Use a mandoline to slice gruyere into very thin, almost translucent slices. Line up the 18 bread slices close together in even rows. Evenly distribute the thin slices of gruyere cheese on 9 of the slices, covering all of the bread. Lay the thinly sliced smoked salmon on the other 9 bread slices. covering all of the bread. Sprinkle the salmon with the chives. Join the halves to form 9 sandwiches and pat down slightly. Use a serrated knife to cut off the crusts; save them for another use, if desired. (You may make the recipe, up to this point, 2 hours in advance. Cover with plastic wrap and refrigerate) For Dressing: Combine the Creme fraiche, horseradish, lemon juice and shallots in a small deep bowl and whisk in about 1 tablespoon to loosen. Season with salt and pepper to taste For Salad: Place the watercress, green apple and cucumber in a stainless steel bowl. Season with salt and pepper and drizzle with the Creme fraiche dressing. Divide the salad evenly, placing a small mound at the side of individual salad plates and making sure that the sticks of apple and cucumbers are evenly distributed To Assemble: Open each sandwich and gently spoon 1/2 to 1 tablespoon caviar onto the centre ( on top of the smoked salmon) spreading it in a circle about 2 inches across. Gently close with he cheese inside but facing up; use half of the softened butter to brush the tops of the sandwiches. Heat a large non stick skillet over medium to medium high heat.Working with 2-3 sandwiches at a time, place them in the skillet, butter side down and cook for 2 minutes, until lightly and evenly browned on bottom. While the sandwiches are in the skillet,brush the tops with the remaining butter. Use a spatula to carefully turn the sandwiches over and cook for 1 minute on the salmon side. Transfer the sandwiches to a clean cutting board. Final assembly: Carefully Cut the croque Monsieurs on the diagonal, twice to form 4 triangles (being careful not to squish the filling) Arrange 3 triangles on each plate, neat to the salad. Serve immediately


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