Salmon Panini
Sometimes nothing beats a panini. With our Petits Pains you will get a crispy outside and a fluffy inside. Give your panini an upgrade with salmon and dill.
Ingredients
For 3 panini’s:
- 1 can Petits Pains White
- 200g smoked salmon
- 100g crème fraiche / sour cream
- 2 spoons finely chopped dill
- Needed: (panini) grill and rolling pin
Dip:
- 100g crème fraiche / sour cream
- Finely chopped dill
Preparation method
Salmon Panini
- Open the Petits Pains White.
- Roll the pieces of dough flat with a rolling pin
- Put some crème fraiche onto three pieces of the dough and dress with the smoked salmon and dill. Place the other three plain pieces of dough on top.
- Cook the panini’s in a grill for 10-15min until golden brown.
- Mix some crème fraiche and dill together for a fresh dipping sauce. Enjoy!