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
◦ 4 large fresh croissants
◦ 8.8 ounces Italian mascarpone (about 1 cup)
◦ 1 � tablespoons whole milk
◦ 1 � tablespoons minced fresh chives
◦ Kosher salt and freshly ground black pepper
◦ 1 � tablespoons capers in brine, drained
◦ � pound thinly sliced smoked salmon, preferably Scottish
◦ Very thinly sliced red onion (optional)
◦ 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 � 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
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