Smoked Salmon Croissant

Step 1

Pick the dill leaves from the stems and discard the stems, then chop the dill leaves into pieces the size of small peas.

Step 2

Slice the red onion lengthwise from root to tip into thin, paper-thin slices, then cut each slice crosswise into pieces about 1/4-inch long.

Step 3

Cut the lemon in half, then cut one half into two thin wedges for squeezing over the salmon.

Step 4

Set the croissants on a cutting board and carefully slice each one horizontally in half, creating a top and bottom piece; do not cut all the way through.

Step 5

Spread 1.5 tablespoons of crème fraîche on the bottom half of each croissant, leaving a 1/4-inch border around the edge.

Step 6

Lay 2 ounces of smoked salmon on top of the crème fraîche on each croissant, slightly overlapping the slices to cover the spread.

Step 7

Sprinkle half of the chopped dill, half of the red onion, and half of the capers over the salmon on each croissant.

Step 8

Close the croissant by placing the top half on the filling, then gently press down so the sandwich is secure but the layers stay intact.

Step 9

Squeeze a small amount of lemon juice from the lemon wedge over the top of each assembled croissant.

Step 10

Place each croissant on a plate and serve immediately.