Savoury croissant filled with ricotta, smoked salmon, cucumber and dill

Savoury croissant filled with ricotta, smoked salmon, cucumber and dill

Croissants are traditionally made with a great amount of butter. This recipe uses plain/soy yoghurt, which helps obtain a lighter, fluffier version with a reduced saturated fat content. The salmon, ricotta cheese and cucumber with a little dill make it a nutritious alternative to the traditional croissant with butter and jam, and more exciting option to smoked salmon and cucumber finger sandwiches.

Serves:  10 servings

Dietary: to create a lactose-free version use soy milk, soy yoghurt and soft soy cheese.

Preparation time: 5 1/2 hours

Cooking time: 20 minutes



400 g flour
1 egg
200 ml milk/soy milk
125 g plain yoghurt/soy yoghurt
8 g active dry yeast
pinch of salt
1 teaspoon sugar
Tomato sauce



200 g ricotta cheese
250 g smoked salmon slices
200 g cucumber, sliced
40 g dill



  1.  Heat the milk in a pan (should be warm and not piping hot), add the sugar and the yeast.
  2.  Whisk until everything is melted.
  3.  Let it rest for 10 minutes.
  4.  Work together the flour, egg, salt, oregano, yoghurt, and the milk combined with the yeast for around 20 minutes until the dough is smooth.
  5.  Let the dough sit at room temperature for around 3 hours until the volume has doubled.
  6.  Divide the dough into two parts.
  7.  Use some flour to roll the dough into a thin layer.
  8.  Cut the rolled dough into slices as it was a pizza.
  9.  Roll each slice to obtain the typical form (start from the larger side).
  10.  Brush the croissant with some tomato sauce and oregano.
  11.  Bake at 170°C for around 20/35 minutes.
  12.  Let the croissants cool at room temperature and then cut them in half and spread the ricotta cheese on the bottom slice, add the salmon, cucumber and lastly the dill.


The croissant recipe has been donated by Francesca Straniero, Registered Associate Nutritionist.  The filling has been suggested by Kathy Lewis, Registered Nutritionist



Per filled croissant:
Total calories: 243 kcal
Fat: 6.5 g
Saturated Fat: 2.6 g
Carbohydrate: 32.0 g
Total sugar: 2.3 g
Fibre: 1.9 g
Protein: 13.0 g
Salt: 0.9 g



This croissant recipe has a reduced saturated fat content than your traditional recipe.  The filling adds a variety of nutrients at a low calorific and low-fat cost.  What’s more, it is high in protein adding more satiety (keeping you fuller for longer) and provides a good source of Vitamin D, and B Vitamins (Thiamin, Niacin, Vitamin B6, Folate and vitamin B12)



  1.  For a less expensive option, try pastrami and substitute the cucumber for gherkins.


©  2021 The Caroline Walker Trust