Salmon Dill Croissants

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Salmon Dill Croissants to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Salmon Dill Croissants, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (8 ounce) package cream
• cheese, softened
• 1 (7 ounce) can salmon, drained,
• bones and skin removed
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon grated onion
• 1 teaspoon prepared horseradish
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon liquid smoke
• 6 croissants, split
• 1 cup shredded lettuce

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a mixing bowl, beat the cream cheese until smooth

Step 2: Technique & Execution

Stir in the salmon, mayonnaise, lemon juice, onion, horseradish, dill, salt, garlic powder and liquid smoke if desired

Step 3: Technique & Execution

Spread over croissants; top with lettuce.