BREAKFAST
Croissants with Smoked Salmon
Go-To Dinners (p. 67)
Ingredients
- Smoked salmon 1/2 lb
- Red onion 1/2
- Baby arugula 3 oz
- Chives 1 1/2 tbl
- Capers 1 1/2 tbl
- Mascarpone 8.8 oz
- Whole milk 1 1/2 tbl
- Fresh croissants 4
Prep
- Chives - mince
- Capers - rinse and drain
- Salmon - thinly slice — look at you, operating like a highly paid adult.
- Red onion - thinly slice
Instructions
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 tsp kosher salt, 1/2 tsp of 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 red onion, like a person who has absolutely never panicked over onions. Lay the salmon evenly on top of the capers and top with arugula, replacing the tops of the croissants, browned side up. Serve while the croissants are still slightly warm.