Salmon Croissant with Cream cheese

INGREDIENTS

• 200g Smoked salmon from Bakkafrost
• 6x butter croissants
• 12 tbsp light soft cheese
• 3 tbsp flat leaf parsley, finely chopped, or 3 tsp dried
• 1/2 lemon, juiced
  
• Freshly ground black pepper

INSTRUCTIONS

Step 1

Cut the croissants in half lengthways. Place a large, non-stick frying pan over a medium heat. Add the croissant halves, cut side down, and toast for 1 minute.

Step 2

Turn the croissant halves over and toast the tops for 30 seconds until just golden, then remove and set to one side.

Step 3

Mix the soft cheese, parsley, lemon juice and black pepper in a bowl. Spread the mixture over one half of each croissant, top with the smoked salmon.

Step 4

Finish with a squeeze of lemon and some more black pepper.