Flaky, buttery croissants served smoked salmon in this light and delicious summer-inspired recipe. Layered with creamy cream cheese, fresh herbs, and a squeeze of lemon, these salmon croissants are perfect for a summer brunch, a picnic in the sun, or a quick yet elegant lunch.
2 freshly baked Food Lover’s croissants
2 large eggs
Handful fresh lettuce of your choice
½ Food Lover’s English cucumber
120g smoked salmon ribbons
Salt and pepper, to taste
Handful micro greens (optional)
Boil the eggs according to your liking. 4-5 minutes for soft-boiled, 6-8 minutes for medium and 9-10 for hard-boiled. Peel off the shell once slightly cooled.
Cut the croissants in half and place some lettuce on the base of each one.
Using a vegetable peeler, drag it along the cucumber to create ribbons. Add the cucumber ribbons on top of the lettuce, followed by the smoked salmon ribbons.
Cut the egg into slices and place on top of the salmon. Season with salt and pepper and finish off with some micro greens.
