"Cuisine fusion" croissant.
By: marie claire sa...
Published: Monday, January 9, 2012 - 4:23am

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.

About

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: