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Hot-Smoked Salmon Croissants on a plate
Andrew Fowler

Hot-Smoked Salmon Croissants

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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 small fennel bulb stalks removed and bulb very thinly sliced
  • 2 tbsp white wine vinegar
  • 1 tsp granulated sugar
  • 1/8 tsp fine salt
  • 4 large plain croissants about 3 oz each, split
  • 1/4 cup mascarpone
  • 1 tsp finely grated lemon zest
  • 2 tsp lemon juice
  • 1 tbsp finely chopped fresh dill
  • 12 oz fully cooked ready-to-eat hot-smoked salmon skin removed and flaked

Method
 

  1. Toss thinly sliced fennel with vinegar, sugar and salt in a bowl. Let stand for 20 minutes, turning once, until lightly softened but still crisp.
  2. Heat oven to 300°F and warm split croissants cut-side up for 5 minutes. Transfer to a rack and cool for 10 minutes.
  3. Mix mascarpone, lemon zest, lemon juice and dill gently until smooth. Drain the fennel and pat away excess pickling liquid.
  4. Spread the lemon-dill mixture over the croissant bottoms. Divide salmon flakes over the spread and add the drained fennel.
  5. Close with the cooled tops and serve promptly or refrigerate at 40°F or below until serving.