Honey Mustard Salmon Filled Croissants
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- Ingredients
- 225 grams frozen Puff pastry dough
- 50 grams Crème fraiche
- 1 tsp Mustard
- 1 tsp honey
- 1 Tbsp finely chopped Dill
- salt
- freshly ground peppers
- 150 grams thinly sliced, smoked Wild salmon
- 1 egg yolk
- 1 Tbsp milk
- 3 Tbsps Sesame seeds
Preparation steps
1.
Thaw the puff pastry, roll out to about 40 cm long (approximately 16 inches) and cut into 8 triangles.
Combine the creme fraiche, mustard, honey and chopped dill and season with salt and pepper. Cut the smoked salmon slices into small pieces and stir into the creme fraiche mixture.
2.
Drop a teaspoon full of the salmon mixture into the center of each triangle and roll up, beginning at the wide end of the triangle. Place on a baking sheet lined with parchment paper. Whisk the egg yolk and milk together, brush onto the tops of the croissants and sprinkle with sesame seeds. Bake in an oven preheated to 220°C (approximately 425°F) for 20 minutes, until golden brown. Remove from the oven, allow to cool slightly and serve.
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