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Salmon, with light merlot cheese baked into a croissant.
You can have the recipe;
The salmon is cut into 4 cm squares, soaked in lemon juice for 15 minutes (I don't want too much, browse /bant/ to pass time). Slightly blot them to relieve moisture, then added with seasoning. The seasoning mix I use is 2 parts lemon pepper, 1 part fresh ground black pepper, a tiny pinch of mesquite seasoning to add a savory flavor. Rub it into the salmon. Then, add a slice of merlot cheese (I use the Bellavitano ones), and prepare some croissant dough.
Cut croissant dough into triangles large enough to fit the salmon, then add a small bit of sage to the center of them. Place salmon topped with merlot onto the sage and croissant, then fold edges to top. Smear some butter onto the bottoms to add flavor and a crisp golden color to them
Lightly oil a baking tray, then place the salmon croissant hybrids on them. Bake at 410°F for about 17 minutes, my oven is sub par so yours might be different.
I usually cook about 8 of these at a time.
