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Croissants with Smoked Salmon

Source of Recipe

From "Go-To Dinners" by Ina Garten


Recipe Introduction

"One of my favorite restaurants in New York City is La Mercerie in Soho. Chef Marie-Aude Rose's food is country French and served elegantly. Her croissant with smoked salmon and mascarpone cheese is like a bagel and lox that took a trip to Paris. It's an easy breakfast-for-dinner because other than reheating the croissant (which doesn't count as cooking), this is just assembled!"

List of Ingredients

â—¦ 4 large fresh croissants
â—¦ 8.8 ounces Italian mascarpone (about 1 cup)
â—¦ 1 ½ tablespoons whole milk
â—¦ 1 ½ tablespoons minced fresh chives
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 ½ tablespoons capers in brine, drained
â—¦ ½ pound thinly sliced smoked salmon, preferably Scottish
â—¦ Very thinly sliced red onion (optional)
â—¦ 3 cups baby arugula (2 to 3 ounces)


Recipe

Preheat the oven to 350 degrees.

Place the croissants on a sheet pan lined with parchment paper. Bake for 8 minutes, until heated through. Set aside for 5 minutes to cool slightly. Meanwhile, in a medium bowl, combine the mascarpone, milk, chives, 1 teaspoon salt, and ½ teaspoon pepper.

Slice each croissant in half horizontally with a serrated knife. Spread the bottom halves with the mascarpone mixture, then sprinkle evenly with the capers and lay the salmon evenly on top. Place a few slices of red onion on top, if using. Top with a generous handful of arugula and replace the tops of the croissants, browned side up. Serve while the croissants are still slightly warm.

Serves 4