1 - 16 oz. can pink or red Salmon, drained
4 oz. cream cheese
1/2 cup mayonnaise, divided
2 Tbls. dill weed
2 tsp. lemon juice
2 tsp. horseradish
8 large croissants, split
Place drained salmon in a bowl. Add cream cheese and 1/4 cup mayonnaise. Mix with a mixer until smooth. Add dill, horseradish, and lemon juice. Mix well.
Spread remaining mayonnaise on the insides of split croissants. Place 1/8 salmon mixture on the bottom of each croissant. Top with shredded carrots, alfalfa sprouts and top of croissant.