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SMOKED SALMON CROISSANTS
from "FreshDirect Recipes"

Serves: 4
INGREDIENTS (CLICK TO BUY)

4 eggs
1 pack FreshDirect parbaked butter croissants
1 mini seedless cucumber, thinly sliced
4 tablespoons Vermont Butter & Cheese Creamery crème fraîche
½ lb St. James Scotch Reserve smoked Scottish salmon, sliced
5 oz baby arugula
Fleur de sel sea salt

For the simple lemon vinaigrette:
Juice from 1 lemon
¼ cup good olive oil
Salt and pepper to taste

Please note: If specific brands are unavailable, we will substitute with similar products.

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PREPARATION

Tip: To speed preparation, bake croissants according to instructions on the package and hard-cook, chill and peel the eggs before guests arrive.

To make the simple lemon vinaigrette: In a small bowl, whisk together all ingredients. This can be done in advance but used the day it is made. Be sure to re-whisk before each use.

To prepare the eggs:
1. Remove eggs from the refrigerator and set on counter for one hour before cooking. The extreme temperature change from the fridge to boiling water is what causes eggs to crack!
2. Fill a small saucepan with water and bring to a boil over high heat. Carefully lower the room-temperature eggs into the boiling water and cook for 12 minutes (always use a timer to ensure success). Prepare ice bath by filling a medium-sized bowl with ice and water. Carefully remove eggs from the boiling water after 12 minutes and submerge in the ice bath. Once they've cooled, peel the eggs and cut them into ¼-inch rounds (about 5 to 6 slices per egg).

To assemble:
1. Cut smoked salmon slices into smaller pieces, each 3 to 4 inches long.
2. Split each croissant lengthwise. Spread 1 tablespoon of crème fraîche on the bottom side of each croissant. Evenly distribute the salmon between the four croissants. Layer on a few cucumber slices and then the egg slices (allot 1 sliced egg per sandwich). Sprinkle the egg layer with sea salt and top with a handful of arugula. Drizzle with lemon vinaigrette and a little more sea salt.
3. Brush the inside top of the sliced croissant with lemon vinaigrette and place on top of the arugula.
4. Dress any remaining arugula with lemon vinaigrette and serve immediately alongside the sandwiches with FreshDirect loaded potato salad or FreshDirect red bliss potato salad, if desired.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Alderfer Eggs Grade A Large Organic Eggs
This product is currently unavailable.
 
  FreshDirect Frozen Oven-Ready Butter Croissants - $6.99/ea
 4ct
 
  Mini Seedless Cucumber Pack - $3.99/ea
 approx. 16oz
 
  Vermont Creamery Crème Fraîche - $4.99/ea
 8oz
 
St. James Smokehouse Scotch Reserve Smoked Scottish Salmon, Sliced to Order - $36.99/lb
 
 
  Earthbound Farm Organic Baby Arugula Salad - $2.99/ea
 approx. 5oz  
 
  Lemons - $0.89/ea Save! 5 for $4
 
 
You May Already Have
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
 
  FreshDirect Fleur de Sel Sea Salt
This product is currently unavailable.
 
  Gefen Ground Black Pepper - $3.29/ea
 3oz
 
Optional
  FreshDirect Potato Salad - $15.00/ea plus tax
 Serves 10-12, 3lbs
 
  FreshDirect Loaded Potato Salad - $6.99/ea
 16oz
 
Estimated Total:  
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