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“Cuisine fusion” croissant

I am a traveller and I lived all over the world or nearly. Which breakfast will I choose in between all the ones that are still in my memory.?
I used to travel from Lobito to Antwerp or vice versa, 15 days at sea and I still remember the exact taste of the breakfast kippers served on board.
In South Africa there was a vast selection of breakfast buffets, I was always attracted by the haddock or the onions and liver .
Near the Grand Canyon in the United States, at breakfast we were served a plate of eggs, sausage and potatoes, it stalled in the stomach all day.
In Niger, the head of the sheep used in the eve barbecue is provided for breakfast.
Philippines: the essential bowl of noodles
In Brussels at the Benson Hotel, I enjoyed so much the Nordic breakfast, herring, salmon…

The last straw is that I do not normally eat for breakfast.

At least I I opted for a delicious version of “fusion cuisine croissant” including:


a croissant from France
mascarpone cheese from Italy
salmon from Norway
pepper citrus from Slovenia
cucumber and lime from ??
trout eggs from Belgium


1. Preparation is simple.
2. Split into 2 the croissant
3. Spread mascarpone on the bottom.
4. Grind the citrus pepper.
5. Place a slice of salmon
6. Garnish with cucumber slices.
7. Close the croissant.
8. Garnish with a slice of lemon and some trout eggs.
Credit: Foodista

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