Finely chop the smoked salmon and dill. Mix with the egg yolk and crème fraîche and season with salt, pepper and lemon juice.
Cut the puff pastry into thirds lengthwise and cut small triangles from each sheet. Beat the eggs and spread on the puff pastry triangles. Spread some salmon on the thicker end and roll up.
Place the croissants on a baking sheet and brush with a little egg. Bake the smoked salmon croissants in the preheated oven at approx. 160 °C for 20 minutes until golden brown.
Preparation Tip:
The smoked salmon croissants are perfect as finger food for parties or as an appetizer.
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