Instructions: To serve : lollo biondo lettuce leaves, yellow cherry tomatoes and mayonnaise

1. Cut the croissants in half lengthways and sprinkle the grated cheese over the 4 base halves.

2. Arrange the salmon and chives on top, add seasoning to taste and replace the croissant tops.

3. Place the croissants on a baking tray in a preheated oven 180 C, 350 F, Gas Mark 4 for 10 minutes. Serve immediately with the salad and mayonnaise.

NOTES : A delicious festive brunch or a light lunch for a special occasion.

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