Croissants with scrambled eggs, salmon and dill
Description
For croissants, it is best to use yeast puff pastry made with butter. Then they turn out airy and flaky. If you do not like dill, you can leave it out or replace it with another herb. Choose salmon to your taste, or substitute any other red fish. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients you need for croissants with scrambled eggs and salmon. Take the dough out ahead of time so it can thaw.
- 2
Step 2
Lightly flour your work surface and roll the dough out a little widthwise. Cut the dough into four triangles.
- 3
Step 3
Roll each triangle into a roll, starting from the wide side. Place the croissants spaced apart on a parchment-lined baking sheet and brush with egg.
- 4
Step 4
Bake the croissants in a hot oven at 180 degrees for 20-25 minutes until done. After the time has passed, remove the croissants from the oven and let them cool.
- 5
Step 5
Crack the eggs into a bowl, pour in the cream, season with salt, add finely chopped dill, and mix. Heat vegetable oil in a frying pan, pour in the egg mixture, and fry, stirring, until the omelette is cooked through.
- 6
Step 6
Cut the croissants lengthwise into two parts and place the omelet on the bottom half.
- 7
Step 7
Cut the salmon into thin strips and arrange on the omelette. Cover everything with the second half of the croissant and serve.
- 8
Step 8
Remove from the oven and serve warm or cooled.