Croissants with Smoked Salmon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 548
- Total Fat
- 36
- Saturated Fat
- 20
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 20
- Cholesterol
- 116
- Sodium
- 900
Ingredients
4 large fresh croissants
8.8 ounces Italian mascarpone (about 1 cup)
1 1/2 tablespoons whole milk
1 1/2 tablespoons minced fresh chives
Kosher salt and freshly ground black pepper
1 1/2 tablespoons capers in brine, drained
1/2 pound thinly sliced smoked salmon, preferably Scottish
Very thinly sliced red onion, optional
3 cups baby arugula (2 to 3 ounces)
Directions
- Preheat the oven to 350 degrees F.
- 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 1/2 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.