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Recipe
A delicious combination of smoked salmon and a petit croissant
Make your Easter brunch surprising with this unique dish!
Surprise your guests with un Croissaumon
Welcome to the recipes page!
Always on the lookout for tasty recipes, we are happy to introduce the Croissaumon. A surprisingly unique dish, ideal for Easter!
Give your brunch a culinary twist!
Prepare the salmon by creating an extra layer of skin with salt and delicious fish spices. Grill at the same time the smoking boards to the cooking stove to already incite the aromatic smell and flavour. Grilling the salmon on the smoking boards then gives the fish a delicate, sweet and spicy smoky flavour. Finish your croissaumon with a touch of Zaanish mayonnaise, spinach and egg. For lovers, adding avocado can also add an extra creamy sensation!
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What do you need for this unique Croissaumon?
Salmon
Lemon
Croissant
Eggs
Spinach
Zaanish mayonnaise
Avocado (for lovers)
Briquettes, coals and kindling woks
Preparation
Boil some eggs in advance.
Place the briquette grate in the BBQ outdoor cooking stove.
Fill the BBQ starter with coals, briquettes and kindling and wait about 20 minutes until it is ready to start the BBQ.
Empty the BBQ starter onto the briquette grate.
Place the grill on the BBQ and grill the smoking boards for a few minutes (temperature of about 150 degrees)
Slice the lemon.
Prepare the salmon by adding some salt and fish-a-vis fish seasoning sprinkled over it.
Place 2 slices of lemon on top of the salmon.
Move the salmon onto the smoking boards and place on the grill rack for about 20 minutes (keep an eye on the salmon in between).
Remove the smoke slices from the grill rack again, cut the salmon and open the croissant.
Decorate the croissant with some Zaanse Mayonnaise and 3 or 4 fresh spinach leaves.
Place the salmon on the spinach 'bed' and slice the egg for on top!
Finish the croissant and serve the dish on a nice sign.
For lovers; add some avocado.