A smoked fish spin on croque monsieur. Don’t use a toasted sandwich maker even if you have one. This doesn’t want to be pressed. If you can find the light rye bread, seasoned with caraway seeds, that Jewish delicatessens often use, it is ideal for this sandwich.
- 2 tbsp butter, softened
- 8 slices good-quality bread
- 300g sliced smoked salmon
- 4 tbsp sauerkraut, drained
- 150g Gruyère cheese, grated
- 1. Butter each slice of bread on both sides and season with freshly ground black pepper. Divide the salmon, sauerkraut and Gruyère between the sandwiches and gently press the top slices down.
- 2. Heat a frying pan and fry the bread lightly on both sides until the cheese in the sandwiches is just beginning to melt. You need to keep the heat low so that you don’t burn the bread.
- 3. Serve immediately with a really cold beer or cider.
Per toast: 537kcals, 29.5g fat (16.9g saturated), 35.5g protein, 34.8g carbs, 2g sugar, 5.8g salt
Cold beer and cider are certainly tempting here, or try a ripe oaky Chardonnay. Or, if you’re breakfasting, perhaps a strong tea!