1. For the Gravlax: place the salmon fillet skin‑side down. Grate the beetroot on a coarse grater, then mix it with salt, sugar, chopped dill, lemon juice and zest. Spread the mixture evenly over the fish, gently rubbing it in, and put it in the fridge for 2 hours. After that, remove the marinade from the salmon and slice the fish thinly.
2. For the Guacamole: blanch the tomatoes, peel them and cut into small cubes. Dice the avocado and red onion as well. Combine all the ingredients, then add olive oil, garlic, chopped cilantro and lime juice. Season with salt and black pepper, and mix gently.
3. For the Creamy Mousse: combine the Cremette cheese with the cream and whisk until you get a fluffy, homogeneous mixture. Transfer it to a piping bag.
4. For the Poached Eggs: bring the water to a boil, then reduce the heat and add salt and vinegar. Crack an egg into a small bowl. Use a spoon to create a vortex in the water, then carefully pour the egg into the centre. Cook for 4–5 minutes, then remove with a slotted spoon.
5. Cut the croissant in half. On the bottom half, spread the guacamole, then top with the gravlax and two poached eggs. Add the creamy mousse and sun‑dried cherry tomatoes, sprinkle with the mixed seeds, and serve immediately.
