Smoked Salmon Croque Madames Recipes

Steps:

• Make the bechamel sauce: Melt 1 tablespoon butter in a wide medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 30 seconds. Gradually whisk in milk; cook, whisking, until mixture comes to a boil and has thickened, about 2 minutes. Remove from heat. Season with salt and pepper.
• Using remaining 4 tablespoons butter, butter 1 side of each piece of bread. Set aside 4 slices. Spread unbuttered sides of remaining 4 slices with mustard; top with salmon. Scatter dill over salmon. Top each with 1/4 cup cheese. Sandwich with remaining bread, buttered side up.
• Preheat broiler. Heat a large nonstick skillet over medium-low heat. Add sandwiches; cook, turning once, until golden brown, about 2 minutes per side. Spread 2 tablespoons reserved bechamel sauce on top of each sandwich; sprinkle each with 1/4 cup remaining cheese. Broil until cheese is bubbling and golden brown.
• Meanwhile, heat a large nonstick skillet over medium heat. Crack eggs into skillet. Cover, and cook until whites are set but yolks are still soft, about 2 minutes. Season with salt and pepper. Place 1 egg on top of each sandwich, and serve.

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.

Steps:

• Preheat the broiler with the rack in the top position. In small saucepan, melt 2 tablespoons butter over high heat. Whisk in flour and cook until lightly golden. Add milk and salt and whisk constantly until mixture thickens, about 2 minutes. Remove from the heat. Stir into the sauce the nutmeg and half the cheese.
• Lay the slices of bread on a baking sheet. Divide the Dijon between 2 slices and top with ham. Divide half of the bechamel between the remaining 2 bread slices and top with remaining cheese. Close the sandwiches.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add sandwiches and cook both sides until bread is golden brown and the cheese is melted, about 3-4 minutes.
• Return sandwiches to the baking sheet, top with remaining bechamel, and place under the broiler until bubbly, about 2 minutes. Meanwhile, melt remaining butter in the same skillet over high heat. Fry eggs, sunny side up, for about 2 minutes. Top sandwiches with fried egg, season with black pepper, and serve immediately.

Steps:

• Blend cream cheese and smoked salmon in processor until almost smooth, with small salmon bits remaining. Mix in dill, white pepper and hot pepper sauce. Drop salmon mixture by generous tablespoonfuls onto large baking sheet. Refrigerate until firm, about 30 minutes.
• Place flour in small bowl. Dip 1 mound of salmon mixture into flour, coating completely (shake off excess). Using hands, roll mixture into ball. Dip ball into beaten egg, then breadcrumbs, coating completely. Return to baking sheet. Repeat with remaining salmon mixture, flour, egg and breadcrumbs. Cover and refrigerate croquettes until cold, about 20 minutes. Add enough peanut oil to heavy large saucepan to reach depth of 3 inches. Heat to 350°F. Working in batches, fry croquettes until golden brown, about 2 minutes. Using tongs, transfer croquettes to paper towels; drain. Serve warm with lemon wedges.