Lemon And Chive Salmon Croissants
INGREDIENTS
1 small bay leaf
1 cup milk (preferably blue-top)
25 grams butter
2 tablespoons flour
50 grams gruyere cheese, grated
1 teaspoon grated lemon rind
1 tablspoon chopped fresh chives
4 large croissants
150-200 grams hot smoked salmon
To make things easy on the day, the white sauce in this recipe can be made one or two days in advance.
METHOD
1. Heat together the sliced onion, bay leaf and milk to scalding point. Discard the onion and bay leaf.
2. Melt the butter in a heavy-based saucepan, then add the flour. Cook for 1-2 minutes over a moderate heat until bubbly, stirring regularly to prevent burning.
3. Remove from the heat and gradually stir in the infused milk to make a thin smooth sauce. Return to the heat and stir over a low heat until the sauce has thickened. Simmer for 2-3 minutes, stirring regularly. Add the gruyere cheese, lemon rind and chives, then remove from the heat and season with salt and white pepper.
4. Slice the croissants in half and spread a little white sauce in the middle of each. Divide the salmon among the croissants and cover with the remaining white sauce.
5. Re-heat in a 190ºC oven for 8-10 minutes until crisp and golden.
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