Smoked Salmon & Crème Fraîche Croissants
WinterFish & SeafoodServes 6
Ingredients
- 6 croissants
- 6 slices of smoked salmon, halved
- 2 tablespoons crème fraîche
- Juice of half a lemon
- 2 teaspoons dried dill
- 4–5 grindings of black pepper
- A pinch of salt
Method
Whisk together the crème fraîche, lemon juice, dill, pepper and salt and leave to infuse for an hour.
Gently warm the croissants, then using a sharp knife split them on the outside of the curve.
Sandwich the halved slices of smoked salmon with the crème fraîche, place one in each croissant and serve immediately.
From the December 2019 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)