Croissants with Salmon, Rocket, and Crème Fraîche
An unforgettable Mother's Day breakfast
Serves
4
Prep
15 mins
Method
- Carefully slice each croissant in half horizontally, ensuring not to tear them apart.
- On the bottom half of each croissant, lay a generous amount of smoked salmon. The rich, smoky flavour of the salmon pairs beautifully with the buttery croissant.
- Add a handful of fresh rocket leaves on top of the salmon. The peppery taste of the rocket adds a fresh contrast to the richness of the other ingredients.
- Dollop a tablespoon of crème fraîche on top of the rocket. Its subtle tanginess will complement the salmon wonderfully.
- If using, sprinkle some capers over the crème fraîche for an extra burst of flavour.
- Garnish with fresh dill, adding a touch of elegance and fragrance to the dish.
- Close the croissants with their tops, and serve immediately with lemon wedges on the side. Encourage your mom to squeeze the lemon over her croissant for a bright, citrusy zing.
- Season with freshly cracked black pepper according to taste.
Ingredients
- 4 freshly baked croissants
- 200g smoked salmon
- 1 cup rocket (arugula) leaves
- 4 tablespoons crème fraîche
- Fresh dill for garnish
- Capers (optional), for garnish
- Lemon wedges, for serving
- Freshly cracked black pepper, to taste
