Smoked Salmon and Caviar with Grilled Toast Points
- 10 slices brioche, each 3/4 inch thick
- Melted unsalted butter for brushing
- 6 oz. sliced smoked salmon
- 3/4 cup crème fraîche
- Fresh dill sprigs for garnish
- 3 to 6 Tbs. spoonbill caviar
- Snipped fresh chives for garnish
Brush both sides of the brioche slices lightly with melted butter. Working in batches, grill the brioche on the preheated panini press according to the manufacturer's instructions until very dark brown, about 3 minutes. Transfer to a wire rack and let cool completely, about 10 minutes.
Cut the brioche slices into squares, removing the crusts. Cut each slice diagonally and then diagonally again, forming 4 triangles.
Divide the toast points between 2 platters. Place a small piece (about 1/3 oz.) of smoked salmon on half of the toast points. Top each with about 1/2 tsp. crème fraîche and a small dill sprig.
Place about 1 tsp. crème fraîche on each of the remaining toast points. Top each with 1/2 to 1 tsp. caviar and garnish with chives.
Serve immediately. Makes 40 hors d'oeuvres, 20 of each type.