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Ina Garten's Croissants with Smoked Salmon

Quentin Bacon

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!


  • 4 large fresh croissants
  • 8 4/5 ounces Italian mascarpone (about 1 cup)
  • tablespoons whole milk
  • tablespoons minced fresh chives
  • kosher salt and freshly ground black pepper
  • 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)



Preheat the oven to 350 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.