5 ounces cream cheese

1/4 cup sour cream

5 ounces sliced smoked wild salmon, chopped

1 spring onion, thinly sliced

3 teaspoons dill, fresh, chopped

2 teaspoons capers, drained and chopped

2 teaspoons lemon juice

4 croissants, split in half




Beat cream cheese and sour cream until smooth.
Add salmon, onion, dill, capers and lemon juice and mix to combine.
Top bottom half of croissant with mixture then place other halves on top.