Best 3 Smoked Salmon Croque Monsieur Recipes

Indulge in a culinary delight with our tantalizing smoked salmon croque monsieur, a harmonious blend of flavors and textures that will elevate your brunch or lunch experience. This classic French sandwich receives a luxurious makeover with the addition of premium smoked salmon, creating a symphony of flavors that dance on your palate. Our collection of recipes offers variations to suit every taste, from the traditional to the adventurous. Dive into the classic smoked salmon croque monsieur recipe, featuring a velvety béchamel sauce, melted cheese, and a crispy exterior that shatters with each bite. For a vegetarian twist, try our smoked salmon and avocado croque monsieur, where ripe avocado slices add a creamy richness to the sandwich. Craving a spicy kick? Our smoked salmon and jalapeño croque monsieur infuses a zesty heat that lingers pleasantly. And for those who love seafood, our smoked salmon and shrimp croque monsieur combines the delicate flavors of smoked salmon with succulent shrimp, creating a seafood extravaganza. No matter your preference, our smoked salmon croque monsieur recipes promise an unforgettable culinary journey.

Let's cook with our recipes!

LE BERNARDIN'S SALMON-CAVIAR CROQUE-MONSIEUR

Le Bernardin's Salmon-Caviar Croque-Monsieur image

When the stock market is doing well, people with money to spend go out to spend it - thereby serving as unwitting patrons of the culinary arts. In the late '90s, the chef Eric Ripert said, "Everybody was a bit, I think, crazy and inclined to indulge in excess because of the end of the millennium." His contribution to the madness was this croque-monsieur layered not with ham and béchamel but with something even more indulgent: smoked salmon, Gruyère and caviar on brioche. Make it home, and don't look at the grocery bill. It is in service of luxurious flavor.

Provided by Amanda Hesser

Categories dinner, easy, lunch, quick, weekday, appetizer, main course

Time 10m

Yield Serves 2 to 4

Number Of Ingredients 5

Ingredients

4 slices fine-textured brioche or white bread, crusts removed
About 1 1/2 ounces Swiss Gruyère cheese, sliced paper thin
1 ounce fresh or pasteurized sturgeon caviar
2 to 4 slices smoked Atlantic ++or Norwegian salmon
2 tablespoons clarified butter

Steps:

Put the bread on a work surface. Cover two of the slices with cheese in a single layer. Spread a layer of caviar on the cheese, not quite to the edges. Cover with a slice of smoked salmon, trimmed to fit exactly to the edge of the bread. Top each sandwich with the remaining bread slices.
Heat 1 tablespoon of the butter in a nonstick skillet over medium heat. Lay the sandwiches in the skillet and cook, pressing down gently with a spatula, taking care that none of the caviar oozes out, until browned on one side. Add the remaining butter, turn the sandwiches over and fry on the second side until toasted. Transfer the sandwiches to a cutting board, slice each in quarters and serve.

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.

MINI SMOKED SALMON SANDWICHES (CROQUE-MONSIEUR)

Mini Smoked Salmon Sandwiches (Croque-Monsieur) image

This recipe from Food and Wine Magazine looked very intriguing to me. Although it takes some time, it's fairly easy and pretty spectacular to serve.

Provided by KathyP53

Categories < 60 Mins

Time 1h

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup unsalted butter
3 tablespoons all-purpose flour
2 cups milk
10 ounces thinly sliced smoked salmon, coarsely chopped
1 1/2 cups gruyere cheese (6 oz.)
1 cup minced fresh chives
1/2 teaspoon grated fresh nutmeg
salt & freshly ground black pepper
40 slices rye cocktail bread
40 slices pumpernickel rounds
6 large eggs

Steps:

In a medium saucepan, melt 3 tablespoons of butter. Stir in flour until completely blended, then cook over moderately hight heat, stirring constantly, until roux is golden brown, about 3 minutes. Gradually whisk in milk until smooth. Bring sauce to boil, whisking constantly. Reduce heat to moderately low and simmer, whisking often, until no floury taste remains, about 5 minutes. Remove saucepan from heat and let sauce cool, stirring, until very warm. Stir in chopped salmon, Gruyeres, chives, and nutmeg. Season with salt and pepper and let sauce cool completely.
Spread half of the rye slices with a rounded tablespoon of the salmon mixture and close the sandwiches. Repeat with the pumpernickel slices and remaining salmon mixture. Can cover sandwiches with plastic wrap and store in refrigerator overnight, if desired.
Preheat oven to 400°F In a large shallow bowl, beat eggs thoroughly. Stack 2 or 3 large rimmed baking sheets on one side of the stove.
In a large skillet, melt 1 tablespoons of butter over moderate heat. Dip 8 of the sandwiches in the beaten egg to coat completely, cook the egg-dipped sandwiches over moderately-high heat, turning once, until browned, about 1 minutes per side. Transfer sandwiches to one of the baking sheet, leaving a little space between each one. Repeat with the remaining sandwiches and beaten eggs, using 1 tbsp of butter per batch.
Reheat sandwiches in the oven for about 8 minutes, until piping hot. Cut sandwiches in half on the diagonal, skewer with small wooden forks and serve hot.
Sandwiches can be made earlier in the day and reheated.

Nutrition Facts : Calories 170.8, Fat 10.8, SaturatedFat 5.7, Cholesterol 91.4, Sodium 271.1, Carbohydrate 9, Fiber 0.9, Sugar 0.8, Protein 9.3

Tips:

Choose high-quality ingredients, especially the smoked salmon and the bread. Fresh, high-quality ingredients will make a big difference in the overall flavor of the dish.
Don't overcook the eggs. The eggs should be cooked just until they are set, otherwise they will become rubbery.
Use a good quality béchamel sauce. A good béchamel sauce will add creaminess and richness to the dish.
Season the dish to taste. Add salt, pepper, and other spices to taste.
Serve the croque monsieur immediately after it is cooked. This will ensure that the dish is hot and crispy.

Conclusion:

The smoked salmon croque monsieur is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. With its combination of smoked salmon, béchamel sauce, and cheese, this dish is sure to please everyone at the table. So next time you're looking for a quick and tasty meal, give this recipe a try.