Preparation

Whitefish

• 1 Preheat the oven to 350 degrees F. 
• 2 Slice croissants for sandwiches, place on a parchment lined baking sheet and toast in the oven for 7-10 minutes.
• 3 Meanwhile, butter a 10-inch spring form pan and finely chop capers.
• 4 Place cooled bottom parts of croissant into the spring form pan, evenly spread the cream cheese.
• 5 Add roughly torn pieces of the smoked whitefish to each croissant and top with capers and dill.
• 6 Cover the sandwiches with the top parts of the croissants.
• 7 In a large bowl, whisk together the eggs, mustard, and milk until smooth. Add salt and pepper to taste.
• 8 Pour the egg mixture over the croissants.
• 9 Tightly cover the spring form pan with plastic wrap and place in the fridge for at least 2 hours.
• 10 Just before baking, sprinkle shredded cheese over the dish.
• 11 Bake for 35 minutes or until egg mixture is cooked and firm.
• 12 Top with Lemon dill hollandaise sauce.

Lemon Dill Hollandaise

• 1 Melt butter in a microwave safe bowl for 2 minutes.
• 2 Whisk lemon juice, salt, and dill into melted butter, microwave for an additional 10 seconds.
• 3 Vigorously whisk egg yolks into butter mixture until smooth (about 30 seconds).
• 4 Gradually whisk in boiling water until texture is smooth and creamy (about 1 minute more).