三文鱼奶酪法式千层酥

Name: 三文鱼奶酪法式千层酥
Total time: 10 min
Yield: 1 份
Cuisine: 家常菜
Ingredients: Croissants — 1 个; Cream cheese — 30 克; Lightly salted salmon — 45 克; Cucumbers — 45 克; Dill — 3 克; Lemon — 10 克; Ground black pepper — 1 克

柔软的千层酥夹着奶酪、微咸的三文鱼、黄瓜片和香菜。清新的春季早餐，带着新鲜柠檬的酸甜味道。

烹饪时间: 10 分钟
份量: 408 kcal
材料: ≈ $3.73
蛋白质: 16 g

快速无需烹饪

材料

1 Croissants包装 4 个约等于 $4.00 1 个
2 Cream cheese包装 140 克约等于 $1.80 30 克
3 Lightly salted salmon包装 200 克约等于 $9.00 45 克
4 Cucumbers≈ $3.67 每千克 45 克
5 Dill包装 50 克约等于 $1.80 3 克
6 Lemon≈ $4.70 每千克 10 克
7 Ground black pepper 1 克

灰色行表示常备食材：盐、油、香料。它们不计入每份价格。

做法

将千层酥沿中间划开，像书本一样展开。
黄瓜切成薄片，香菜细劈，柠檬榨少许汁。
在千层酥的两半上分别抹上奶酪。
放上黄瓜和三文鱼，洒上柠檬汁，撒上香菜和少许胡椒粉。
轻轻按压千层酥，趁热软多层时立即食用。

小贴士

为什么这样做: 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.
可替换食材: 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).
常见错误: If the salmon is too salty, the croissant turns tough and loses its tenderness. Taste the salmon before adding it.
保存与加热: Keep in the fridge for no more than 1 day. Serve only fresh, the layers don't recover after chilling.
搭配建议: Serve with tea or coffee for weekend breakfast, when you want something light but festive.