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.

Croissant with scrambled sockeye salmon
  • 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 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.
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