Camembert and smoked salmon sandwich with figs

Ingredients for 4 servings:

• 4 figs
• 50 g butter
• 8 slices of toast
• 40 g fig mustard
• 200 g smoked salmon
• 100 g Camembert(s), works best with Camembert from Normandy AOP by Xavier David

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Set the oven to grill mode and preheat to 150°C. Wash 2 figs and cut each into 8 slices. Wash the other 2 figs, halve them, and brush them with softened butter. Spread one side of the slices of toast with butter and then with fig mustard. Place 2 slices of fresh figs on each slice. Top one slice of toast per person with smoked salmon, leaving some space between the edges. Then place the Camembert on top and sprinkle with dill. Stack the two slices of toast on top of each other and press down lightly. Ideally, place the sandwiches in a grill basket and place them on the grill rack in the oven. Turn them over after 4 to 5 minutes and leave in the oven for another 4 to 5 minutes. Grill the fig halves on the grill rack. Remove the finished sandwiches from the oven, cut them in half diagonally and arrange them on a plate. Finally, garnish each plate with a fig half, a few dill sprigs and fig mustard.