Chef notes
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!
Ingredients
- 4 large fresh croissants
- 8 4/5 ounces Italian mascarpone (about 1 cup)
- 1½ tablespoons whole milk
- 1½ tablespoons minced fresh chives
- kosher salt and freshly ground black pepper
- 1½ tablespoons capers in brine, drained
- 1/2 pound thinly sliced smoked salmon, preferably Scottish
- very thinly sliced red onion (optional)
- 3 cups baby arugula (2-3 ounces)
Preparation
1.Preheat the oven to 350 F.
2.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.
3.Meanwhile, in a medium bowl, combine the mascarpone, milk, chives, 1 teaspoon salt and 1/2 teaspoon pepper.
4.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.
