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Smoked Trout and Croissant Roll Bites
2022-10-26
https://www.metro.ca/userfiles/image/recipes/bouchees-truite-fumee-pointes-petits-pains-croissants-12020.jpg
PT15M
PT15M
PT45M
Preheat oven to 350°F (180°C).
Cut each Croissant Roll lengthwise into 2 disks, and then, use scissors to cut each disk into 4 wedges.Place the wedges on a baking sheet and drizzle with olive oil.
Bake on the oven’s centre rack for 15 minutes, or until golden.Remove from the oven and let sit at room temperature for 15 minutes.
Meanwhile, mix together the mayonnaise, dill, tarragon, lemon zest, salt and pepper.Roll smoked trout strips around each Croissant Roll wedge and garnish each wedge with a dab of the mayonnaise mixture. Use toothpicks to hold the wedge together.Source : Jacques Faucher, Première Moisson
32
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2 Première Moisson Croissant Rolls
1/4 cup (60 mL) olive oil
1/2 cup (125 mL) mayonnaise
1/2 teaspoon (2,5 mL) finely chopped dill
1/2 teaspoon (2,5 mL) finely chopped tarragon
Zest of half a lemon, finely grated
4 oz (115 g) smoked trout or smoked salmon, cut into strips
Salt and freshly ground pepper
Smoked Trout and Croissant Roll Bites
32
Appetizers
0:15
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
2 Première Moisson Croissant Rolls
-
1/4 cup
(60 mL)olive oil
-
1/2 cup
(125 mL)mayonnaise
-
1/2 teaspoon
(2,5 mL)finely chopped dill
-
1/2 teaspoon
(2,5 mL)finely chopped tarragon
-
Zest of half a lemon, finely grated
-
4 oz
(115 g)smoked trout or smoked salmon, cut into strips
-
Salt and freshly ground pepper
Preparation
Preheat oven to 350°F (180°C). Cut each Croissant Roll lengthwise into 2 disks, and then, use scissors to cut each disk into 4 wedges.
Place the wedges on a baking sheet and drizzle with olive oil. Bake on the oven’s centre rack for 15 minutes, or until golden.
Remove from the oven and let sit at room temperature for 15 minutes. Meanwhile, mix together the mayonnaise, dill, tarragon, lemon zest, salt and pepper.
Roll smoked trout strips around each Croissant Roll wedge and garnish each wedge with a dab of the mayonnaise mixture. Use toothpicks to hold the wedge together.
Source : Jacques Faucher, Première Moisson
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
