Salmon Croissant

Salmon Croissant

1/3 cup canned salmon, drained, skin and round bones removed, flaked

2 T. finely chopped red pepper

1 T. salad dressing (or mayonnaise)

1 tsp. lemon juice

salt, sprinkle

pepper, sprinkle

1 T. finely chopped green onion (optional)

1 croissant, split


Combine first 7 ingredients in small bowl. Makes about 1/2 cup filling. Spread filling evenly on bottom half of croissant. Cover with top half.



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