Croissant with Smoked Salmon and Cream Cheese
A delicate croissant stuffed with cream cheese, lightly salted smoked salmon, cucumber slices, and fresh dill. A light springtime breakfast with a bright lemon twist.
- Time
- 10 min
- Serving
- 408 kcal
- Ingredients
- ≈ $3.73
- Protein
- 16 g
Ingredients
- 1 Croissantspack 4 pcs ≈ $4.00 1 pcs
- 2 Cream cheesepack 140 g ≈ $1.80 30 g
- 3 Lightly salted salmonpack 200 g ≈ $9.00 45 g
- 4 Cucumbers≈ $3.67 per kg 45 g
- 5 Dillpack 50 g ≈ $1.80 3 g
- 6 Lemon≈ $4.70 per kg 10 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the croissant1 lengthwise but not all the way through, then open it like a book.
Slice the cucumber4 into thin rounds, finely chop the dill5, and zest a little lemon6 juice.
Spread cream2 cheese on both halves of the croissant1.
Layer the cucumber4 and smoked salmon, drizzle with lemon6 juice, sprinkle with dill5, and a pinch of black pepper.
Gently press the croissant1 together and serve immediately while still soft and flaky.
Tips
- Why it works
- Cut the croissant not all the way through so the layers don't fall apart when you open it. If you cut it fully, it loses its shape.
- Substitutions
- Replace the lightly salted salmon with canned salmon in oil (45 g), but reduce the salt in other dishes. Cucumbers can be replaced with thin slices of green pepper (45 g).
- Common mistakes
- If the salmon is too salty, the croissant turns tough and loses its tenderness. Taste the salmon before adding it.
- Storing and reheating
- Keep in the fridge for no more than 1 day. Serve only fresh, the layers don't recover after chilling.
- Serve with
- Serve with tea or coffee for weekend breakfast, when you want something light but festive.
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