“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:

Ingredients

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

Preparation

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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