De La Mer Recipe

Place the thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan, combine white wine vinegar, water, sugar, and salt. Bring just to a simmer so sugar and salt dissolve (about 1–2 minutes). Remove from heat.

Pour the warm pickling liquid over the onions, press them down so they are submerged, cover and let cool to room temperature. Refrigerate at least 30 minutes (best 1–2 hours) before using. Keep refrigerated until assembly.

In a small heatproof bowl set over simmering water (double boiler), whisk the egg yolks with lemon juice and lemon zest until slightly thickened and warm (do not scramble). Remove from heat when mixture reaches a custard-like thickness (about 3–4 minutes).

Allow the lemon-yolk mixture to cool slightly (2–3 minutes). While still warm, whisk in the softened butter a little at a time until fully incorporated and the sauce is smooth. Season with salt and white pepper. Chill briefly if it becomes too loose.

Whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the lemon-butter mixture to create a light mousseline. Taste and adjust seasoning. Transfer to a piping bag or small bowl and refrigerate until assembly (up to 2 hours).

Combine strawberries, diced kiwi, and halved grapes in a bowl.

Whisk together orange juice and honey until honey dissolves. Pour over the fruit, add chopped mint, toss gently to combine. Refrigerate until ready to serve (15–30 minutes).

If the mini croissants are not freshly baked, warm them in a 160°C (320°F) oven for 5–7 minutes to refresh and crisp slightly. Cool 2 minutes.

Halve each mini croissant horizontally. Lay a small handful (about 10 g) of baby salad greens on the bottom half of each croissant.

Slice the hard-boiled eggs into rounds (about 3 slices per egg). Arrange 2–3 egg slices atop the greens on each croissant (depending on size). Lightly season the egg slices with a small pinch of salt and pepper.

Fold or roll a strip of smoked salmon and place it beside or over the egg slices on each croissant (about 15–18 g salmon per croissant).

Drain a small amount of pickled red onion and place 1–2 teaspoons on each croissant over the salmon for brightness.

Pipe or spoon about 1 rounded tablespoon (15–20 g) of lemon mousseline onto each croissant in a small decorative dollop atop the salmon and eggs.

Place the top half of the croissant slightly askew. Garnish each sandwich with a small dill sprig and, if desired, an extra microgreen or small leaf of baby salad green.

Arrange the croissants on a platter with a small bowl or portion (about 100–120 g total) of the fruit salad on the side, or serve fruit salad in individual spoons or cups alongside each croissant.

Serve immediately. Leftover assembled croissants are best eaten within 1–2 hours to avoid sogginess; store buttery components and pickled onions chilled separately.