These salmon and dill croissants are a lovely way to add a touch of the cafe to the weekend for when you’re on a tighter budget. Served with hot fresh coffee, they’re a gorgeous, lazy way to start the day. As always with salmon, spend the money and get the best you can afford. Here, I’ve used the beautiful Regal Wood-Smoked fillets. Slow roasted over a wood plank, they have such a rich beautiful flavour and are often on special at the supermarket. One fillet easily serves four people when combined with other fillings or if you’re feeling hungry, two fillets would provide ample filling.
We’re very blessed with a wonderful french bakery in our local shops, La Tropizenne. It means fresh croissants are never far away. I have made these with fresh croissants purchased from the nearest Pak’n Save or New World to a similar success. As long as they’re fresh, that is the key.
The other key is the herby loaded cream cheese spread. Finely minced fresh soft herbs, and a little lemon combined to create a wonderful spread. I do make it specifically for these salmon and dill croissants; it also goes beautifully on pizza bases or stuffed in chicken breast. I don’t really have strict amounts as it’s less a recipe and more a guideline. I like a high herb to cream cheese ratio but you may prefer a difference balance. The only item I wouldn’t adjust is the garlic. Remember it’s for breakfast, so the garlic is a gesture not the main event.
I like to add avocado to these salmon and dill croissants. In winter though, it’s not the most affordable choice. We have got these beautiful trays of micro greens growing on the window sill. A handful adds a lovely spicy element. I would also use rocket or silverbeet to add a touch of green.
