Vilenia Are you looking for a quick but impressive idea for your holiday buffet? The mini-croissants with salmon and bacon could serve your purpose… let’s make them together!
The beauty of these croissants is that you can stuff them as you like. Sonia, famous GialloZafferano italian chef, has chosen salmon with robiola cheese, and smoked bacon with fontina cheese. You can serve them either lukewarm or cold.
Ingredients
An 8-oz (230 g) pack of ready flaky pastry
Salt / pepper
1 tbsp of chopped chives and parsley
1 tsp of poppy seeds
1 tsp of sesame seeds
1 oz (30 g) of smoked salmon
1 oz (30 g) of robiola or soft cheese / 1 egg white
1 oz (30 g) of smoked bacon
1 oz (30 g) of fontina or medium hard cheese
Thank you Sonia and Giallozafferano for this recipe!
