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.
- 4 croissants
- 6 eggs
- 20 g of grated Parmesan cheese
- 2 tbsp. l. fat sour cream
- 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
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.
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.
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.
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.