Hot-Smoked Salmon Croissants

one flaky croissant sandwich with moist opaque pink hot-smoked salmon flakes, a thin white lemon-dill mascarpone spread and very thin pale pickled fennel strips tucked inside, without long salmon ribbons

Melissa Hart

Hot-Smoked Salmon Croissants

Hot-smoked salmon breaks into moist flakes rather than the long ribbons of cold-smoked fish, which makes it easier to distribute through a curved croissant without pulling the whole filling out in one bite. Lemon-dill mascarpone adds a thin creamy layer, and quickly pickled fennel brings a clean crunch that feels different from the usual cucumber, onion and caper combination on a bagel. Warm the croissants only enough to refresh their edges, then cool them before adding the cold filling so the mascarpone doesn't melt into the crumb. Drain the fennel thoroughly and tuck it between the fish and the top rather than spreading its vinegar over the pastry.

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Prep Time 30

Cook Time 5

Total Time 35

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

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.
Heat oven to 300°F and warm split croissants cut-side up for 5 minutes. Transfer to a rack and cool for 10 minutes.
Mix mascarpone, lemon zest, lemon juice and dill gently until smooth. Drain the fennel and pat away excess pickling liquid.
Spread the lemon-dill mixture over the croissant bottoms. Divide salmon flakes over the spread and add the drained fennel.
Close with the cooled tops and serve promptly or refrigerate at 40°F or below until serving.