A delightful twist on a classic croissant sandwich, featuring a creamy smoked salmon filling with a hint of fresh herbs.
Preheat your oven to 350°F (175°C).
Preheating ensures the croissants warm evenly.
Slice the croissants in half horizontally and place them on a baking sheet.
Use a serrated knife for clean cuts.
Warm the croissants in the oven for about 5 minutes until slightly crispy.
Keep an eye on them to avoid over-toasting.
In a small pan over low heat, melt the butter.
Use low heat to prevent the butter from burning.
In a mixing bowl, beat the eggs with a pinch of salt and pepper.
Whisk thoroughly for a fluffy texture.
Pour the eggs into the pan with melted butter and cook gently, stirring constantly, until just set.
Remove from heat just before fully cooked to retain creaminess.
Stir in the softened cream cheese and smoked salmon into the eggs.
Fold gently to keep the salmon pieces intact.
Spoon the creamy salmon mixture onto the bottom halves of the croissants.
Distribute the filling evenly for balanced flavors.
Garnish with fresh dill and place the top halves of the croissants on.
Serve immediately for the best taste and texture.
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