SUMMER HOT RECIPE WAGON: Salmon Stuffed Croissants

Salmon Stuffed Croissantshot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today isSalmon Stuffed Croissants

SUMMER HOT RECIPE WAGON: Salmon Stuffed Croissants

A salad of melons, strawberries, and oranges makes a fresh accompaniment to these brunch sandwiches

4 large croissants

3 ounces cream cheese, softened

1 tablespoon snipped fresh dill  ( or 1 teaspoon dill weed)

8 ounces thinly sliced smoked salmon

1 teaspoon lemon juice

Coarsely ground black pepper

Dill sprigs (optional)

Heat the oven or toaster to 400F. Place croissants on a small baking sheet and bake until warmed about 3 minutes.

In a small bowl combine cream cheese, dill and lemon juice until the mixture is soft.  Using a serrated knife, cut each croissant in half horizontally.  Spread the bottom halves with the cream-cheese mixture.

Cover the cream-cheese mixture with smoked salmon.  Sprinkle the salmon with pepper and garnish with dill.  Cover the croissant sandwiches with their top halves.

You can carry your hot lunch in a heated lunch tote.

Keep Lunch Warm Legend Heated Lunch box
HEATED LUNCH TOTE

SUMMER BRUNCH CHEF