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Croissant with Setra salmon pate and poached egg
cooking time
difficulty level

Ingredients:
2 croissants;
1 can of Setra salmon pate;
2 eggs;
a few spinach leaves, lettuce;
100 g lightly salted salmon;
2 tsp. hemp seeds (can be replaced with any other to taste);
salt and freshly ground black pepper to taste;
microgreens for decoration

salmon fish pâté
The recipe is provided by: Setra team
Croissant with Setra salmon pate and poached egg
Preparation:
  • 1 Cut the croissants lengthwise. Grease the lower parts with pate. Put lettuce leaves, spinach, and salmon slices on top.
  • 2 Boil poached eggs (or boil them soft-boiled), put them on top of the salmon.
  • 3 Sprinkle with hemp seeds. Add salt, season with freshly ground black pepper, and decorate with microgreens. Cover with the other half of the croissants.