This is a wonderfully simple recipe for croissants with smoked salmon and a soupçon of herbs and a splash of sauce to bring out the flavour. Perfect for get togethers, snacks and party finger food that will have your guests “oohing” and “ahing”. Created by Dawn Coles, chef of the Who Knows barge in Burgundy…
Method
Roll out the puff pastry to a thin, rectangular shape. When you cut the triangles, remember the length of the base of the triangle will determine the size so for party snacks like this, they should be no more than 2 inches (5 cm) long.
Lay the triangles with bases towards you and brush them with the horseradish cream.
Lay a small slice of salmon onto of the triangle. I normally make triangles of salmon slightly smaller than the pastry to prevent it sticking out of the sides.
Gently roll the bottoms towards the tops to get that familiar croissant shape.
Place on a baking tray on top of non-stick parchment and brush with egg wash.
Place in a preheated oven at 180 degrees and bake for 20 minutes or until golden brown and thoroughly cooked through.
Remove from the oven and leave to cool for five minutes, then place the warm croissants in a basket and sprinkle with chopped dill.
Serve with a crisp well chilled Champagne, though any bubbly dry wine will be perfect with these delicious little croissants!
Ingredients
Sheet of puff pastry (homemade or shop bought)
Smoked salmon (preferably Scottish as this holds its taste better when heated)
Small jar of Horseradish cream
Large sprig or bunch of Dill
1 Egg
How to roll a croissant