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Lemon And Chive Salmon Croissants

  • 4
Lemon And Chive Salmon Croissants

To make things easy on the day, the white sauce in this recipe can be made one or two days in advance.


  • ¼ small onion, sliced
  • 1 small bay leaf
  • 1 cup milk (preferably blue-top)
  • 25 grams butter
  • 2 tablespoons flour
  • 50 grams gruyere cheese, grated
  • 1 teaspoon grated lemon rind
  • 1 tablspoon chopped fresh chives
  • 4 large croissants
  • 150-200 grams hot smoked salmon


  1. Heat together the sliced onion, bay leaf and milk to scalding point. Discard the onion and bay leaf.
  2. Melt the butter in a heavy-based saucepan, then add the flour. Cook for 1-2 minutes over a moderate heat until bubbly, stirring regularly to prevent burning.
  3. Remove from the heat and gradually stir in the infused milk to make a thin smooth sauce. Return to the heat and stir over a low heat until the sauce has thickened. Simmer for 2-3 minutes, stirring regularly. Add the gruyere cheese, lemon rind and chives, then remove from the heat and season with salt and white pepper.
  4. Slice the croissants in half and spread a little white sauce in the middle of each. Divide the salmon among the croissants and cover with the remaining white sauce.
  5. Re-heat in a 190ºC oven for 8-10 minutes until crisp and golden.

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