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Salmon 
Croque Madame

This fancy French sandwich makes a delightful brunch meal, made using leftover salmon.

Salmon 
Croque Madame

Serves 4

2 tbsp unsalted butter

3 tbsp plain flour

500ml milk, warmed

pinch nutmeg

300g gruyere or Swiss cheese, grated

½ cup parmesan, freshly grated

8 slices brown toast bread

anchovy paste or Dijon mustard, for spreading

200g leftover roasted sticky chilli salmon

4 eggs

salmon taramasalata, to serve

Preheat oven to 200°C. Melt butter in a small saucepan over low heat, add flour and stir for 1 minute. Slowly pour in milk and whisk constantly until sauce is thickened.

Remove from heat and season to taste with salt and freshly ground black pepper and nutmeg.

Add half of the gruyere and all the parmesan.

To toast the bread, place slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes until toasted.

Lightly brush 4 slices of bread with mustard or anchovy paste, add a quarter of the salmon to each, sprinkle with remaining cheese.

Spoon over a little cheese sauce, top with second slice of bread. Spoon over a little more cheese sauce and sprinkle with the remaining gruyere cheese. Bake sandwiches for 5 minutes.

Turn oven to grill and continue to cook for 3-5 minutes, or until the topping is bubbly and lightly browned.

Heat a non-stick frying pan over medium heat. Fry eggs for 3-5 minutes, depending on how cooked you like them.

Remove eggs when cooked and place on top of grilled salmon croque madame.

Serve croque madame with taramasalata on the side.

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