Smoked Salmon and Caviar Panini

1. 1

   Butter 1 side the brioche slices (they'll be the outsides of the sandwiches).

2. 2

   Gently fold the caviar and chives into the creme fraiche.

3. 3

   On a clean work surface, arrange brioche buttered-side down.

4. 4

   Place the smoked salmon on 4 of the slices and spread the creme fraiche over the others.

5. 5

   Put the 2 together to make 4 sandwiches.

6. 6

   Toast the sandwiches in a large skillet over a medium heat, turning once, until golden brown.

7. 7

   Cut the panini into wedges and serve topped with dill sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.