Micro Croissant®
Madeleine
Micro Croissants® and salmon and shrimp rillettes
Micro Croissant®
Portion : 6
Preparation : 15 minutes
Refrigeration : 24 hours
Ingredients:
• 400 g of fresh salmon filet
• 2 egg yolks
• 1 tbsp olive oil
• 1 tbsp finely chopped dill
• 1 tsp green pepper
• 200 g Nordic shrimp
• 2 tbsp chopped chives
• 2 tbsp salmon eggs (optional) [Note: may be «salmon cavier»]
• 100 g unsalted butter
• 12 La Petite Bretonne Micro Croissants®
Preparation:
- Steam the salmon or poach it in stock and cool.
- In a food processor, mix the egg yolks, oil, dill and green pepper and blend well.
- Add the flaked salmon to the food processor preparation. Mix well.
- Add the shrimps, chives, butter and cavier. Refrigerate for 24 hours.
- Cut the Micro Croissants® in 2 and serve with the rillettes.
Tip:
Serve with strained yogurt or sour cream mixed with 1 tsp of finely chopped garlic and 1 tsp of finely chopped dill.
