Salmon – Puff Pastry – Croissants
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 packet puff pastry (approx. 230 g) from the refrigerated counter, no frozen food!
- 50 g crème fraîche, more if possible
- 1 teaspoon mustard, medium hot
- 1 teaspoon honey
- 1 bunch dill, fresh or -2 teaspoons dried
- salt and pepper
- 150 g salmon, smoked
- 1 egg yolk
- 1 tablespoon milk
Print Recipe
Pin Recipe Instructions
- Total time: 20 minutes
- Cut the puff pastry into 8 triangles: first cut into four rectangles and cut them diagonally. The triangles should be elongated, similar to pieces of cake.
- Mix the crème fraîche with mustard and honey in a small bowl. Wash the fresh dill, chop it finely and stir it into the cream, just mix in the dried dill. Season the cream with salt and pepper.
- Place the salmon slices on the dough pieces. Caution: they shouldn`t survive! Brush with the cream. Roll up from the broad side towards the tip and bend the ends so that it forms a nice croissant shape. Place on a baking sheet lined with baking paper. Whisk the egg yolk with the milk and brush the croissants with it. Bake in a preheated oven at 225 ° (fan oven 200 °) for about 20 minutes. It is best to enjoy it warm.
- Tastes good with brunch or on the cold and warm buffet. Can also be prepared quickly in 2 runs in the mini oven.
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