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