Category: Appetizers
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Salmon fillet | 250g |
| Kataifi dough | 250g |
| Stracchino cheese | 250g |
| Sesame seeds | To taste |
| Black sesame seeds | To taste |
| Butter | 20g |
| Vegetable oil | 200g |
| Fine salt | 20g |
| Sugar | 20g |
| Lemon juice | ½ |
| Egg | 1 |
Instructions
To prepare these delightful mini savory croissants with salmon and stracchino, start by shredding the kataifi dough into thin strands. Create a ribbon-like structure with the dough and brush it with the beaten egg.
Heat vegetable oil in a deep pan to 170°C. For best results, use a food thermometer to maintain the correct temperature. Once the oil is hot, fry the kataifi dough ribbons until they turn golden brown (approximately 3 minutes). Use tongs to carefully remove the croissants and drain them on paper towels.
Next, take the salmon fillet and slice it into 8 thin pieces, cutting diagonally. Arrange the salmon slices in a wide dish without overlapping them. Drizzle with fresh lemon juice, cover with plastic wrap, and refrigerate to marinate.
While the salmon marinates, prepare the creamy filling. In a food processor, combine the stracchino cheese, a pinch of salt, and pepper. Blend until smooth and creamy. Add the black sesame seeds for a delicate touch of flavor and texture.
Now, assemble the croissants: Place a dollop of the creamy stracchino mixture inside each mini croissant. Take the marinated salmon slices and roll them up to form delicate “petals.” Place one salmon petal atop each croissant and finish by adding another dollop of cream at the center to seal.
To serve, arrange the croissants in narrow glasses, such as shot glasses or liquor glasses, for an elegant presentation.
Enjoy these delicious mini croissants as a perfect appetizer for any gathering or special occasion!
