Defrost the croissants at room temperature for 30 minutes. Place each croissant in an oval mold. Bake for 17 minutes at 180°C (350°F). Let cool completely.
Step 2
Cut the salmon into small pieces, chop the chives, and mix everything with the cream cheese. Add the lemon zest, lemon juice, and chili pepper.
Step 3
Heat the cream, then add the horseradish, lemon zest, and gelatin. Let the glaze cool on a baking sheet, then cut into strips.
Step 4
Cut the croissant like an éclair and fill it with the salmon mixture. Place a strip of jelly on top of the croissant and garnish with salmon, cucumber, dill, and lemon zest.
