Ingredients

Smoked Salmon Filling

• Rainforest smoked salmon, finely chopped

• 1 cup cream cheese, softened

• ½ cup fresh cucumber, finely diced

• ¼ cup red onion, finely diced

• 1 tsp minced garlic

• 1-2 tbsp sweet chilli sauce (to taste)

• 1 tsp sriracha (adjust to heat preference)

For Assembly

• croissants or kaiser rolls

• garlic butter

• white cheddar cheese, grated

Method

1. Prepare the Filling

In a bowl, combine softened cream cheese, diced cucumber, red onion, minced garlic, sweet chili sauce, and sriracha. Fold in the chopped smoked salmon until evenly mixed. Transfer the mixture to a piping bag and set aside.

2. Prepare the Rolls

Lightly brush croissants or rolls with garlic butter.

Sprinkle the tops with grated white cheddar cheese.

3. Air Fry

Place the rolls in the air fryer and cook at 350°F (180°C) for 4 minutes, or until the cheese is melted and lightly golden.

4. Fill the Rolls

Remove from the air fryer and carefully cut small slits along the top of each roll or crossaints. Pipe the smoked salmon mixture into the openings.

5. Serve

Serve warm as a breakfast or brunch for Lent or entertaining.

Recipe development: Toni-Ann Henry

Photography: Toni-Ann Bedassie