Ingredients

• 6 Co-op all butter croissants
• 12 tbsp Co-op light soft cheese
• 3 tbsp flat leaf parsley, finely chopped, or 3 tsp dried
• Freshly ground black pepper
• 300g Co-op Irresistible Scottish smoked salmon
• Squeeze of lemon

Method

1. Cut the croissants in half lengthways. Place a large, nonstick frying pan over a medium heat. Add the croissant halves, cut side down, and toast for 1 minute
2. Turn the croissant halves over and toast the tops for 30 seconds until just golden, then remove and set to one side
3. Mix the cheese, parsley and black pepper in a bowl. Spread the mixture over one half of each croissant, top with the smoked salmon, and sandwich together with the other croissant half
4. Finish with a squeeze of lemon and some more black pepper