📝 About This Recipe
A sophisticated, pescatarian reimagining of the classic Parisian bistro staple, the Croque Norvégien swaps traditional ham for luxurious ribbons of cold-smoked salmon. This sandwich features thick slices of artisanal sourdough cocooned in a velvety, nutmeg-infused béchamel and bubbly Gruyère cheese. It is a masterclass in texture and flavor, offering a salty, smoky, and creamy experience that elevates the humble grilled cheese to a gourmet affair.
🥗 Ingredients
For the Dill Béchamel Sauce
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 tablespoons All-purpose Flour
- 1.25 cups Whole Milk (warmed slightly)
- 1 pinch Nutmeg (freshly grated)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 teaspoon Dijon Mustard (adds a subtle tang)
- to taste Salt and White Pepper
For the Sandwich Assembly
- 4 thick slices Sourdough or Brioche Bread (about 3/4 inch thick)
- 6 ounces Cold-Smoked Salmon (premium grade, thinly sliced)
- 1.5 cups Gruyère Cheese (freshly grated)
- 2 tablespoons Parmesan Cheese (finely grated for the crust)
- 1 teaspoon Capers (drained and patted dry)
- 1 tablespoon Red Onion (paper-thinly sliced)
- 1 tablespoon Unsalted Butter (softened, for spreading on bread)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
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2
In a small saucepan over medium heat, melt the 2 tablespoons of butter until foaming. Whisk in the flour and cook for 1-2 minutes to create a blond roux; do not let it brown.
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3
Gradually pour in the warm milk while whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon (about 4-5 minutes).
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4
Remove the béchamel from heat. Stir in the Dijon mustard, chopped dill, nutmeg, and a pinch of salt and white pepper. Set aside to cool slightly.
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5
Lightly butter one side of all four slices of bread. Place them butter-side down on a griddle or large skillet over medium heat until golden brown and crisp.
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6
Remove the toasted bread from the pan. Place two slices, toasted side down, onto your prepared baking sheet.
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7
Spread a generous tablespoon of the dill béchamel onto each of the two slices on the baking sheet.
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8
Layer the smoked salmon evenly over the sauce, then scatter the capers and red onion slices on top of the salmon.
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9
Sprinkle about 1/2 cup of the grated Gruyère over the salmon, then top with the remaining two slices of bread, toasted side facing up.
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10
Spoon the remaining béchamel sauce over the tops of the sandwiches, spreading it all the way to the edges to prevent the crusts from burning.
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11
Top the sauce with the remaining Gruyère and the grated Parmesan cheese.
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12
Bake in the center of the oven for 10 minutes, then turn on the broiler for 2-3 minutes until the cheese is bubbling and has deep golden-brown spots.
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13
Remove from the oven and let rest for 2 minutes before serving. Garnish with a fresh sprig of dill if desired.
💡 Chef's Tips
Always grate your own cheese; pre-shredded varieties are coated in potato starch and won't melt into that signature silky Mornay texture. If the béchamel is too thick, whisk in a tablespoon of milk at a time until it reaches a spreadable consistency. Do not cook the smoked salmon before assembly; the gentle heat of the oven is enough to warm it through without making it tough or overly salty. Use a sturdy sourdough or levain bread to ensure the sandwich holds up under the weight of the sauce without becoming soggy. For a 'Croque Madame Norvégien,' top the finished sandwich with a sunny-side-up poached egg.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a sharp lemon-shallot vinaigrette to cut through the richness. A glass of chilled Chablis or a dry Sauvignon Blanc pairs beautifully with the smoke and cream. Fresh radishes with sea salt make a crunchy, peppery accompaniment. A few cornichons on the side provide a necessary acidic pop. Pair with a light cream of asparagus soup for a decadent weekend brunch.