Smoked Salmon Croissant
Buttery, flaky croissants filled with silky smoked salmon, crème fraîche, and fresh dill. A elegant French-inspired breakfast or lunch that comes together in minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 485
- Protein
- 22g
Ingredients
- 2 whole butter-laminated croissants, day-old
- 3 tablespoons cold crème fraîche
- 4 ounces smoked salmon, sliced thin
- 1 tablespoon fresh dill fronds
- ½ whole lemon, cut into wedges
- ¼ teaspoon fleur de sel or sea salt
- 1 pinch freshly cracked black pepper
- 1 tablespoon capers, drained
Instructions
- 1
Position your croissants on a clean cutting board. Using a serrated bread knife, carefully slice each croissant horizontally in half — cut from the side so the top and bottom stay intact, creating a hinge. Do not saw aggressively; use gentle sawing motions to avoid crushing the delicate, flaky layers.
- 2
Spread 1.5 tablespoons of cold crème fraîche onto the bottom half of each croissant — use a small offset spatula or the back of a spoon to create an even, thin layer. The cold dairy will help keep the pastry crisp.
- 3
Loosely fold 2 ounces of smoked salmon over the crème fraîche on each croissant, letting it drape naturally without flattening. The salmon should still have some dimension and not be compressed into the spread.
- 4
Scatter half of the fresh dill fronds (about 1.5 teaspoons per croissant) over the salmon. Pinch a small amount of fleur de sel between your fingers and distribute it over the filling — just a light seasoning, as smoked salmon is already salty.
- 5
Grind a single pinch of freshly cracked black pepper over each croissant. Scatter 0.5 tablespoon of capers across each filling — they add a briny pop of flavor.
- 6
Close the top half of each croissant gently over the filling. Transfer to serving plates or a charcuterie board. Serve immediately with lemon wedges on the side so the diner can squeeze fresh lemon juice over the salmon just before eating — the acid brightens the rich, smoky flavors.
Tools you’ll need
- cutting board
- serrated bread knife
- small offset spatula or small spoon
- serving plates or charcuterie board
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