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Pear, Smoked Trout and Dill Croque Monsieur

Try this modern twist on the classic French breakfast at home.


  • 8 thick slices of bread

  • 8 slices pecorino cheese

  • Fresh dill

  • 2 fillets smoked trout

  • 2 Corella pears, finely sliced

  • Salt and pepper to taste

  • Unsalted butter


  • 1.

    Place four slices of bread on a board.

  • 2.

    Top each slice with cheese, then dill, smoked trout, pear slices and another slice of cheese.

  • 3.

    Season with salt and pepper. Top with remaining bread.

  • 4.

    Butter the top side then flip and butter the other side.

  • 5.

    Heat a large oven proof frypan over low heat.

  • 6.

    Place the sandwiches in the pan and cook for 3-4 minutes or until the base is golden.

  • 7.

    Carefully flip the sandwich over and cook for a further 3 minutes.

  • 8.

    Place the frypan with sandwiches in a pre-heated oven.

  • 9.

    (180°C) for 5 minutes to allow the cheese to heat and melt.

  • 10.

    Place on a plate and serve.

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