Croissant with smoked mackerel and oranges
25 min.
1 - 2
MUST HAVE:
- 6 Butter Croissants, 24 %
- cold smoked mackerel, 0.5 pce.
- orange, 1 pce.
- spinach leaves, 1 handful
- olive oil, 2 tbsp.
- black pepper, a pinch
THE DISH WILL SUCCESS IF YOU COOK IT AS FOLLOWS:
- Defrost MANTINGA butter croissants at room temperature for about 15-20 minutes. Bake in the oven at 180°C temperature for about 15 minutes
- Remove bones and skin from cold smoked mackerel. Peel the orange and cut it into slices. Cut the baked croissants into slices.
- Add spinach leaves, orange slices, pulled mackerel meat, sprinkle with olive oil and season with freshly ground pepper.