Salmon and Reblochon Croques
Salmon and Reblochon Croques are a gourmet take on the classic French croque sandwich. This dish combines the rich flavors of smoked or fresh salmon with Reblochon cheese, known for its creamy and slightly nutty taste. The sandwich is typically made with slices of crusty bread, such as sourdough or country bread, which are buttered and toasted to golden perfection.To assemble, layers of salmon and slices of Reblochon cheese are placed between the bread slices. Often, a béchamel sauce is added to enhance the creaminess and richness of the sandwich. Once assembled, the sandwich is grilled or baked until the cheese is melted and bubbly.Salmon and Reblochon Croques are a delightful blend of savory and creamy flavors, offering a luxurious twist on a traditional favorite. This dish is perfect for brunch or a light lunch, pairing well with a fresh green salad or a side of crisp vegetables.
Ingredients
- 6 large slices of bread
- 6 slices of smoked salmon
- 7 oz Reblochon cheese
- 2 oz lamb's lettuce mâche
- 1 oz butter
- 4 fl oz milk
- 0.5 oz flour
- Salt
- Pepper
Instructions
- Wash and dry the lamb's lettuce. Sauté for 2 minutes in a pan with 0.35 oz of butter.
- Melt 0.5 oz of butter in a small saucepan. Add the flour, then pour in the hot milk and thicken over medium heat, stirring for 3 minutes. Add a little salt and pepper, then add the lamb's lettuce.
- Remove the rind from the cheese and cut it into thin slices. Place 3 slices of bread on the work surface. Spread some of the béchamel-lamb's lettuce mixture on each slice. Top with strips of salmon and slices of Reblochon cheese.
- Close the croques with the remaining slices of bread.
- Butter the outside of the croques and cook them for 3 minutes in a sandwich maker.
- Cut each croque into 9 pieces and serve immediately.
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Notes
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