2020-08-13 / test@t

Croissant with scrambled sockeye salmon

Croissants don't have to be sweet. Make a scrambled, fish paste and stuff into a croissant for a delicious and nutritious snack sandwich. If you use yesterday's croissants, you can "revive" them by putting them in the microwave, placing a glass of water next to them and heating them for 30 seconds.

Ingredients

4 croissants
6 eggs
20 g of grated Parmesan cheese
2 tbsp. l. fat sour cream
butter
salt
sun-dried tomatoes and fresh cucumber for serving, optional
500 g of sockeye fillet
100 g cream cheese
15 ml dry white wine
1.5 tbsp. l. dijon mustard
a few chives
2 sprigs of thyme
salt, freshly ground black pepper, olive oil

STEP-BY-STEP COOKING RECIPE

Step 1

For a riyet, salt and pepper the fish, sprinkle with thyme leaves, brush with oil and bake on a sheet of parchment at 150 ° C until tender (but do not dry it!), About 20 minutes. Cool the fish, disassemble it into pieces, removing skin and bones.

Step 2

Combine the fish with cream cheese, wine, mustard, and finely chopped chives. Season with salt and pepper. In a riyeta, unlike a pate, pieces of fish should be felt.

Step 3

To scramble, beat eggs with salt and parmesan until smooth. Melt the butter in a saucepan, pour the egg mixture and cook over low heat, stirring all the time and not letting fry until the eggs set. Add sour cream, stir and heat.

Step 4

Cut croissants in half lengthwise. Lubricate the lower part with a rivet, put the scramble on top. Add sun-dried tomatoes and / or cucumber slices if desired. Serve immediately.

Cooking time

40m

Servings

Catalog

Croissant with scrambled sockeye salmon

STEP-BY-STEP COOKING RECIPE

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