Smoked Salmon and Caviar Panini

Ingredients

• 8 slices day-old brioche 
• 1 ounce american caviar 
• 2 tablespoons chives chopped
• 1 cup crème fraîche 
• 16  dill sprigs 
• 4 slices salmon smoked
• 2 tablespoons butter unsalted

Equipment

• frying pan

Directions

1. Butter 1 side the brioche slices (they'll be the outsides of the sandwiches).
2. Gently fold the caviar and chives into the creme fraiche.
3. On a clean work surface, arrange brioche buttered-side down.
4. Place the smoked salmon on 4 of the slices and spread the creme fraiche over the others.
5. Put the 2 together to make 4 sandwiches.
6. Toast the sandwiches in a large skillet over a medium heat, turning once, until golden brown.
7. Cut the panini into wedges and serve topped with dill sprigs.