Croissant Sandwich with Salmon and Avocado

Remove the croissants from the freezer and allow them to thaw at room temperature for approximately 20 minutes. Place them on a baking tray and set the oven to its lowest temperature. Put the croissants in the oven and place a glass of warm water on the bottom of the oven. Leave the croissants to proof for 90–120 minutes.

Whisk together 1 egg and the soy sauce, then brush the mixture over the proofed croissants. Bake in a preheated oven at 160°C for 15–20 minutes.

Slice the croissants in half and spread with cream cheese. Add the arugula, orange segments, avocado, halved capers, and Atlantic salmon slices.