Smoked Salmon Croissant
Buttery croissants filled with smoked salmon, crème fraîche, and fresh dill create an elegant French-inspired breakfast or light lunch. Assemble in minutes for a sophisticated meal.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 2 whole Croissants
- 4 ounces Smoked salmon
- 3 tablespoons Crème fraîche
- 1 tablespoon Fresh dill
- ½ whole Lemon
- 1 tablespoon Capers, drained
- 2 tablespoons Red onion
Instructions
- 1
Pick the dill leaves from the stems and discard the stems, then chop the dill leaves into pieces the size of small peas.
- 2
Slice the red onion lengthwise from root to tip into thin, paper-thin slices, then cut each slice crosswise into pieces about 1/4-inch long.
- 3
Cut the lemon in half, then cut one half into two thin wedges for squeezing over the salmon.
- 4
Set the croissants on a cutting board and carefully slice each one horizontally in half, creating a top and bottom piece; do not cut all the way through.
- 5
Spread 1.5 tablespoons of crème fraîche on the bottom half of each croissant, leaving a 1/4-inch border around the edge.
- 6
Lay 2 ounces of smoked salmon on top of the crème fraîche on each croissant, slightly overlapping the slices to cover the spread.
- 7
Sprinkle half of the chopped dill, half of the red onion, and half of the capers over the salmon on each croissant.
- 8
Close the croissant by placing the top half on the filling, then gently press down so the sandwich is secure but the layers stay intact.
- 9
Squeeze a small amount of lemon juice from the lemon wedge over the top of each assembled croissant.
- 10
Place each croissant on a plate and serve immediately.
Tools you’ll need
- Cutting board
- Chef's knife
- Small spoon
- Plates
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