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.
SUMMER BRUNCH CHEF
