Croissant with Smoked Salmon and Cream Cheese

1. 1 Croissantspack 4 pcs ≈ $4.00 1 pcs
2. 2 Cream cheesepack 140 g ≈ $1.80 30 g
3. 3 Lightly salted salmonpack 200 g ≈ $9.00 45 g
4. 4 Cucumbers≈ $3.67 per kg 45 g
5. 5 Dillpack 50 g ≈ $1.80 3 g
6. 6 Lemon≈ $4.65 per kg 10 g
7. 7 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the croissant¹ lengthwise but not all the way through, then open it like a book.

2. Slice the cucumber⁴ into thin rounds, finely chop the dill⁵, and zest a little lemon⁶ juice.

3. Spread cream² cheese on both halves of the croissant¹.

4. Layer the cucumber⁴ and smoked salmon, drizzle with lemon⁶ juice, sprinkle with dill⁵, and a pinch of black pepper.

5. Gently press the croissant¹ together and serve immediately while still soft and flaky.