Croissant salmon casserole

Name: Croissant salmon casserole
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 30 g Butter or margarine; 20 g Flour; 250 ml Vegetable broth (instant); 250 ml Milk; 70 g grated medieval Gouda cheese; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 7-10 Tbsp grated nutmeg; 150 g frozen peas; 4 Croissants; 4 discs (25 g each) Processed cheese Gouda; 150 g Smoked salmon in slices; 7-10 Tbsp Dill

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

30 g Butter or margarine
20 g Flour
250 ml Vegetable broth (instant)
250 ml Milk
70 g grated medieval Gouda cheese
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
7-10 Tbsp grated nutmeg
150 g frozen peas
4 Croissants
4 discs (25 g each) Processed cheese Gouda
150 g Smoked salmon in slices
7-10 Tbsp Dill

Directions

1
Melt the fat in a saucepan and sauté the flour while stirring. Gradually add stock and milk. Bring sauce to the boil, stir in 40 g of grated cheese. Season the sauce to taste with salt, pepper and nutmeg and place in a shallow casserole dish (approx. 1.5 litres capacity).
2
Put peas in boiling salted water, boil for 2 minutes, drain and rinse in cold water, drain. Cut croissants horizontally, but do not cut through. Fill each croissant one after the other with a slice of processed cheese, salmon and about 2 tablespoons of peas.
3
Place the croissants in the casserole dish and sprinkle with the remaining cheese. Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas oven: level 3) for 10-15 minutes. Garnish the casserole with dill.