Smoked Salmon Croque Monsieur

Method

1. Lay the slices of brioche side by side on the work surface.

2. Arrange the slices of smoked salmon evenly on two of the slices.

3. Sprinkle the diced, preserved lemon over the salmon.

4. Arrange the cheese on the other two slices.

5. Close up the sandwiches with the salmon and cheese in the centre.

6. Spread each side with the softened butter then place in a non-stick frying pan and fry gently until golden brown on both sides.

7. Drain on kitchen paper then trim off the crusts, cut the sandwiches into quarters and serve immediately.

Ingredients serves 2

• 5g Gruyère cheese, thinly sliced
• 4 slices brioche, 1cm thick
• 110g smoked salmon, thinly sliced
• 1tsp preserved lemon*, finely diced
• 1tsp chives, chopped
• 35g unsalted butter, softened

*Preserved lemons are used extensively in Middle Eastern and North African cookery. Only the outer skin is used. Available from the deli counter in Fenwick Foodhall.