Mouthwatering Argentinian Breakfast: Smoked Salmon, Herb-Infused Cheese Croissants, and Quinoa Fritters

Allergens

Milk, Eggs, Wheat

Ingredients

• 1. 6 croissants 2. 1 cup smoked salmon, thinly sliced 3. 4 oz herb
• infused cheese (such as goat cheese or cream cheese) 4. 1 1/2 cups cooked quinoa 5. 1/2 cup chopped fresh parsley 6. 1/2 cup chopped fresh cilantro 7. 1/2 cup diced red onion 8. 1/2 cup diced red bell pepper 9. 3 large eggs 10. 1/2 cup all
• purpose flour 11. 1 cup milk 12. Salt and black pepper, to taste 13. Olive oil, for frying 14. Freshly squeezed lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Slice the croissants in half, place them on a baking sheet, and bake for 8 10 minutes or until golden brown. Set aside.
2. In a medium bowl, combine the cooked quinoa, chopped parsley, cilantro, red onion, and red bell pepper. Season with salt and black pepper to taste.
3. In another bowl, whisk together the eggs, milk, flour, salt, and black pepper until smooth. Fold in the quinoa mixture.
4. Heat 2 tablespoons of olive oil in a non stick frying pan over medium heat. Add spoonfuls of the quinoa mixture to the pan, flattening them slightly with a spatula. Cook for 3 4 minutes per side or until golden brown and cooked through. Remove from the pan and set aside.
5. To assemble, place a slice of smoked salmon on the bottom half of each croissant, followed by a dollop of herb infused cheese. Top with the fried quinoa fritter and finish with a squeeze of fresh lemon juice.
6. Place the top halves of the croissants over the assembled fillings and serve immediately.

Chef’s Insight

The key to this recipe is the combination of textures and flavors. The flaky croissant, creamy cheese, smoky salmon, and crispy quinoa fritter create a symphony of tastes and mouthfeel that will leave your guests asking for more.

Notes

This recipe can be easily doubled or tripled to serve a larger crowd. The quinoa fritters can also be prepared ahead of time and refrigerated until ready to use.