Croissant with salmon goes well with champagne breakfast, brunch, cold buffet or a cosy Sunday breakfast. It tastes best with fresh croissant from the bakery. Cut the croissant open. Place one leaf of Lollo rosso on each of the lower halves. Fold the salmon slices loosely together. Arrange three slices of salmon on each croissant. Stir the horseradish until smooth and spread over the salmon. Place the upper halves of the croissant on top and press lightly.