Recipe: croissant with pink salmon

In Fish from the Tin, fish expert Bart van Olphen shows how versatile, surprising and delicious canned fish can be. This book is your secret weapon for making spectacular fish boards in no time, transforming every table into a celebration. Fun fact: he recently also opened the very first Dutch ‘conserveria’. The stylish Tins & Fins shop on the Prinsengracht sells only the very best canned fish.

Bart: “Unlike the fresh fish counter, salmon found in tins is almost always wild-caught. Alaska is the mecca of wild salmon, where pink salmon is sustainably fished during the summer season. Delicious with freshly made scrambled eggs.”

• It’s delicious to place the croissants in a preheated oven for a short while. Then cut into them from the top, 3–4 centimetres deep, without cutting all the way through.
• Beat the eggs with a fork together with the milk and season with salt and pepper. Melt the butter in a frying pan over medium heat. Pour the egg mixture into the pan and stir with a wooden spoon. Every 10 seconds, take a 10-second break; allow the egg to set slowly. As soon as it is almost set, add the pieces of salmon and heat them through for 1 minute. Taste and add extra salt if desired.
• Divide the scrambled eggs between the warm croissants, garnish with the chives and spoon the salmon roe over them. Grind over a little more pepper.