Buttery, flaky crescents filled with goodness
The croissant, a national symbol of France, was traditionally eaten only at breakfast. According to Alan Davidson in The Oxford Companion to Food, things changed in the 1970s with the advent of le fast food. To slow the burgeoning popularity of the American Hamburger, the French created croissanteries, small eateries that serve Croissant Sandwiches at breakfast or lunch. Popular breakfast fillings include eggs, cheese, bacon, and ham; sliced deli meats and salads, such as chicken, egg, or seafood, are lunchtime favorites. This recipe makes a classic smoked salmon and dill croissant; smoked salmon is widely available at seafood markets as well as most major supermarkets. You can fill croissants with anything you like, from melted cheese to sweet jam and chocolate.