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Smoked salmon Croque Monsieur


  • Lay the smoked salmon on 6 slices of bread. Then top with the cheese and another slice of bread.
  • Lightly spread the tops with butter and slowly cook in a large non-stick pan (with a little oil if you like), one at a time, until golden on both sides. Remove the crusts and cut each one into 4 before serving.
  • nb.  If you prefer, you can use a sandwich maker.


  • 12 slices toast bread
  • 350 gm sliced smoked salmon
  • 175 gm Gruyere cheese, finely sliced
  • unsalted butter, softened
  • vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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