Salmon And Caviar Croque Monsieur With Watercress Salad

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Washington Post


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12 ounces Gruyere cheese

18 1/2-inch-thick slices pullman bread or good-quality white bread

18 ounces thinly sliced smoked salmon

2 tablespoons finely chopped chives

6 ounces American caviar

16 tablespoons (2 sticks) unsalted butter, at room temperature (soft enough for brushing)

1/2 cup creme fraiche

2 teaspoons prepared horseradish

1 teaspoon freshly squeezed lemon juice, plus more for sprinkling on the apple

2 small shallots, finely minced (1 1/2 teaspoons)

Water, as needed

Fine sea salt

Freshly ground black pepper

3 cups baby watercress, washed

1/4 medium Granny Smith apple, peeled and cut into 2-inch matchsticks, then sprinkled with lemon juice to stop them from browning

1/4 English (seedless) cucumber, peeled and cut into 2-inch matchsticks

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