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Smoked salmon croissants

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Ingredients for 12 servings:

  • 6 slice(s) puff pastry, (square), frozen
  • 250 g smoked salmon
  • 6 tsp horseradish
  • 1 egg yolk
  • Iodized salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Defrost the puff pastry according to the package instructions and cut into triangles. Top each triangle with salmon, spread with half a teaspoon of horseradish, roll up from the wide end, shape into a croissant, and place on a baking sheet lined with baking paper. Mix egg yolk with a tablespoon of cold water and a pinch of iodized salt. Brush the croissants with this mixture and bake in a preheated oven (200°C) for about 15 minutes. I also fill the croissants with Brie cheese and cranberries, or just garlic butter or semi-hard cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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