Best 2 Smoked Salmon Croque Madames Recipes

**Indulge in a Culinary Delight: Smoked Salmon Croque Madames - A Symphony of Flavors**

Elevate your brunch experience with the delectable Smoked Salmon Croque Madames, a harmonious fusion of classic French cuisine and modern culinary artistry. This open-faced sandwich boasts a toasted bread base, generously topped with a creamy bechamel sauce, melted cheese, and layers of thinly sliced smoked salmon. A perfectly poached or fried egg crowns this masterpiece, adding a burst of richness and velvety texture. Accompanying this dish is a vibrant green salad, dressed with a tangy vinaigrette, providing a refreshing counterpoint to the richness of the croque madames. This article presents a collection of carefully curated recipes, guiding you through the process of crafting these culinary delights in the comfort of your own kitchen. From selecting the finest ingredients to mastering the art of poaching eggs, each step is meticulously explained, ensuring success for both novice and experienced cooks. Whether you're hosting a special brunch or seeking a satisfying weekend breakfast, the Smoked Salmon Croque Madames promise an unforgettable gastronomic journey.

Let's cook with our recipes!

SMOKED SALMON CROQUE MONSIEUR

Smoked Salmon Croque Monsieur image

This recipe uses lemon confit, one of chef Eric Ripert's favorite condiments and seasonings.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 6

Ingredients

12 half-inch-thick slices good-quality white bread
6 ounces Gruyere cheese, very thinly sliced
3/4 pound sliced smoked salmon
1 tablespoon Lemon Confit Lemon Confit
1 tablespoon thinly sliced chives
1/2 cup (1 stick) unsalted butter, melted

Steps:

Lay the bread slices out on a clean work surface. Place the Gruyere on 6 slices and the smoked salmon on the other 6 slices. Sprinkle the salmon with the lemon confit and chives. Close the sandwiches. Cut off the crusts, using a serrated knife.
Brush both sides of each sandwich with butter. Heat two large nonstick saute pans over medium-high heat. Add 3 sandwiches to each pan, Gruyere side down, and cook for 2 minutes. Turn the sandwiches over, and cook for 1 minute longer.
To serve, slice the sandwiches in half on the diagonal, then in half on the diagonal again, forming 4 triangles. Serve immediately.

CROQUE-MADAME

Croque-Madame image

This is a variation of Amanda Hesser's croque-monsieur, a ham and Gruyere sandwich topped with béchamel. Here, we invite you to pop a fried egg on top. Voila! A croque-madame (reportedly named such because the egg resembles a lady's wide-brimmed hat).

Provided by The New York Times

Categories dinner, lunch, quick, sandwiches, main course

Time 20m

Yield 2 sandwiches

Number Of Ingredients 9

Ingredients

5 tablespoons butter
1 tablespoon flour
2/3 cup milk
Sea salt
Freshly grated nutmeg
4 1/3-inch-thick slices country bread
4 thin slices French ham
2 thin slices Gruyere cheese
2 eggs

Steps:

Preheat a two-sided electric griddle on medium-high to high for about 20 minutes, or preheat the oven to 300 degrees and preheat a cast-iron skillet on top of the stove for about 5 minutes. Prepare a bechamel sauce: in a small saucepan over medium heat, melt 1 tablespoon butter. When bubbles have subsided, add flour and whisk vigorously for 1 minute. Slowly whisk in milk until smooth. Bring to a boil, and cook until thick. Remove from heat, and season to taste with salt and nutmeg.
Spread two slices of bread generously with sauce. Lay two slices of ham on top of each, and top each with a slice of cheese; ham and cheese should slightly overlap edges of bread. Top each with a slice of bread.
In a small saucepan, melt remaining the 4 tablespoons butter. Brush the sandwiches on both sides with butter, making sure that the edges are well covered. If you're using a griddle, place cheese side down, close the griddle and cook until the bread is toasted dark and cheese is leaking out and bubbling. If you're using a skillet, place sandwiches cheese side down and cook on stove top until well browned, then turn and brown again. Transfer skillet to oven, and bake until heated through and cheese is bubbling. Meanwhile, fry the eggs in a skillet with little butter. Slide one fried egg onto each sandwich. Serve hot.

Tips:

For the best results, use high-quality smoked salmon. Look for salmon that is firm and has a vibrant color.
If you don't have a griddle, you can cook the croque madames in a large skillet over medium heat.
Be careful not to overcook the eggs. The yolks should be runny when you serve the croque madames.
Serve the croque madames with your favorite sides, such as fruit, yogurt, or hash browns.

Conclusion:

Smoked salmon croque madames are a delicious and easy-to-make breakfast or brunch dish. They're perfect for a special occasion or a lazy weekend morning. With their combination of smoked salmon, cheese, and eggs, these croque madames are sure to please everyone at the table.