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Salmon Dill Croissants Recipe
Salmon Dill Croissants Recipe photo by Taste of Home

Salmon Dill Croissants Recipe

Publisher Photo
From Orleans, Ontario, Maya Whittier shares Salmon Dill Croissants. "The original recipe made a cheese ball that my parents only served at Christmas parties," she recalls. "It was so delicious on crackers that I decided to try it as a filling inside croissants. "These smoky salmon sandwiches taste so wonderfully rich that everyone assumes they're gourmet," Maya writes. "No one needs to know they're so fast and easy to prepare by using canned salmon."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon grated onion
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Liquid Smoke, optional
  • 6 croissants, split
  • 1 cup shredded lettuce

Nutritional Facts

1 serving (1 each) equals 488 calories, 35 g fat (17 g saturated fat), 99 mg cholesterol, 879 mg sodium, 28 g carbohydrate, 2 g fiber, 15 g protein.

Directions

  1. In a large bowl, beat cream cheese until smooth. Stir in the salmon, mayonnaise, lemon juice, onion, horseradish, dill, salt, garlic powder and Liquid Smoke if desired. Spread over croissants; top with lettuce. Yield: 6 servings.
Originally published as Salmon Dill Croissants in Quick Cooking September/October 2001, p20

Nutritional Facts

1 serving (1 each) equals 488 calories, 35 g fat (17 g saturated fat), 99 mg cholesterol, 879 mg sodium, 28 g carbohydrate, 2 g fiber, 15 g protein.

Reviews for Salmon Dill Croissants

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Dec. 9, 2013

I think that this recipe is something you'll either love or not love. I found the spread to be really rich (mostly because of the full block of cream cheese in it) and a little too much for a sandwich spread. I do think it would be great on crackers, as an appetizer. I served mine on Kaiser rolls instead of the croissants. I probably won't make it again, just because it was too much. I wanted a few bites of it, but it got to be a little overwhelming after that.

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