Ingredients •4 slices of sandwich bread •20g butter •20g flour •300ml milk •30g traditional Prunier caviar •40g Balik smoked salmon •2 fine slices of Emmental
Prepare a béchamel sauce with the butter, flour and milk. Lightly toast the slices of bread. Spread them with the béchamel. On two of them place a slice of Balik salmon, and spread the Prunier caviar on the other two. Put the slice of Emmental cheese between the caviar toast and the salmon toast. Brown the Croq'Caviar thus prepared on each side in a hot pan without any oil. Serve when the inside is lukewarm (the slice of cheese should start to melt).