Avocado Croissant Recipe

Prepare croissants

If croissants are not fresh-warm, preheat oven to 160°C (320°F). Place croissants on a baking sheet and warm for 5–7 minutes until slightly crisp outside and warm inside. Remove and let cool slightly.

Make avocado spread

Halve, pit and scoop flesh from the avocados into a bowl. Add lemon juice, olive oil, salt and black pepper. Mash with a fork until mostly smooth with a few small chunks. Taste and adjust seasoning. Keep covered to prevent browning if not using immediately.

Slice each croissant horizontally about two-thirds through (like a sandwich) and spread a generous layer (about 2–3 tbs) of the avocado mixture on the bottom half of each croissant.

Divide smoked salmon evenly between the 4 croissants, arranging thin folds of salmon over the avocado spread (about 50 g per croissant). If using capers, sprinkle about 1/2 tablespoon per croissant, or scatter capers to taste.

Season lightly with a grind of black pepper and, if desired, a small pinch of salt (be cautious because smoked salmon is already salty).

Prepare salad components

In a large bowl combine mixed baby leaves, halved cherry tomatoes, sliced cucumber, thinly sliced red onion and chopped dill.

Make dressing & toss

Whisk together olive oil, lemon juice, Dijon mustard, honey, salt and pepper in a small jar or bowl until emulsified. Pour dressing over the salad and toss gently until leaves are evenly coated. Taste and adjust acidity or seasoning.

Plate the dressed salad alongside the assembled croissants or add a small handful of salad inside each croissant if preferred.

Place croissant tops back on. Arrange croissants on plates with the dressed salad. Garnish with lemon wedges and extra dill sprigs. Serve immediately.

If making ahead, keep avocado-spreaded croissants refrigerated (covered) and assemble with salmon and salad just before serving to preserve texture. Serve within 2 hours for best quality.