Lunch: Mini Smoked-Salmon Croque-Monsieur

This recipe includes superfoods such as:

Salmon

Health benefits of Mini Smoked-Salmon Croque-Monsieur

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

Ingredients

1 stick unsalted butter
3 tablespoons all-purpose flour
2 cups milk
10 ounces thinly sliced smoked salmon, coarsely chopped
1 1/2 cups shredded Gruyère cheese (6 ounces)
1 cup minced chives
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
40 slices of cocktail rye bread
40 slices of cocktail pumpernickel bread
6 large eggs

Instructions

In a medium saucepan, melt 3 tablespoons of the butter. Stir in the flour until completely blended, then cook over moderately high heat, stirring constantly, until the roux is golden brown, about 3 minutes. Gradually whisk in the milk until smooth. Bring the sauce to a boil, whisking constantly. Reduce the heat to moderately low and simmer, whisking often, until no floury taste remains, about 5 minutes. Remove the saucepan from the heat and let the sauce cool, stirring, until very warm. Stir in the smoked salmon, Gruyère, chives and nutmeg. Season with salt and pepper and let the 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 the remaining salmon mixture.
Preheat the oven to 400 °. In a large, shallow bowl, beat the eggs thoroughly. Stack 2 or 3 large rimmed baking sheets on one side of the stove.
In a large skillet, melt 1 tablespoon of the butter over moderate heat. Dip 8 of the sandwiches in the beaten eggs to coat completely; cook the egg-dipped sandwiches over moderately high heat, turning once, until browned, about 1 minute per side. Transfer the sandwiches to one of the baking sheets, leaving a little space between each one. Repeat with the remaining sandwiches and beaten eggs, using 1 tablespoon of butter per batch.
Reheat the sandwiches for about 8 minutes, until piping hot. Cut the sandwiches in half on the diagonal, skewer with small wooden forks and serve hot.

Share Mini Smoked-Salmon Croque-Monsieur