
Little Smoked Salmon and Dill Croissants
A layer of smoked salmon, a little cream cheese and some chopped dill make an elegant aperitif croissant. By laying the salmon on the pastry before cutting, the Croissants Party divides both evenly into 8 large or 16 small triangles.
- Total time
- 35 min
- Prep
- 15 min
- Cook
- 20 min
Ingredients
Method
Set the oven to 190 °C (375 °F).
Lay the pastry on the Tupperware Croissants Party and moisten the centre. Spread the smoked salmon over it, leaving the centre clear.
Cut the pastry and salmon together along the guides into 8 large or 16 small triangles.
Dot the cream cheese and dill onto the wide end of each triangle, roll up and brush with the egg wash.
Bake for about 20 minutes.







