Ina Garten’s Croissants with Smoked Salmon is made with croissants, mascarpone, whole milk, chives, capers, smoked salmon, red onion, and arugula. This delicious croissant recipe creates a tasty breakfast or brunch dish that takes about 23 minutes to prepare and can serve up to 4 people.
This Croissants with Smoked Salmon Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 4 large fresh croissants
- 250g / 8.8 oz Italian mascarpone (about 1 cup)
- 1½ tablespoons whole milk
- 1½ tablespoons minced fresh chives
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ tablespoons capers in brine, drained
- 225g / ½ pound thinly sliced smoked salmon (preferably Scottish)
- Very thinly sliced red onion (optional)
- 85g / 3 cups baby arugula (rocket)
How To Cook Croissants With Smoked Salmon:
- Preheat the oven: Set your oven to 180°C / 350°F.
- Bake the croissants: Place the croissants on a baking tray lined with parchment paper and bake for 8 minutes until warmed through. Let them cool for 5 minutes.
- Make the mascarpone mixture: In a bowl, mix mascarpone, milk, chives, salt, and pepper until smooth.
- Slice the croissants: Cut each croissant in half horizontally using a serrated knife.
- Assemble the croissants: Spread the mascarpone mixture on the bottom halves of the croissants, then sprinkle with capers. Lay the smoked salmon slices evenly on top. Add red onion slices if desired, followed by a handful of arugula (rocket).
- Finish and serve: Place the top halves of the croissants back on and serve while still warm.
Recipe Tips
- Use fresh croissants: Fresh croissants give the best texture and flavor. Avoid using stale ones as they can be dry and won’t complement the mascarpone and salmon well.
- Don’t overheat the croissants: Warming them too much can make them too crispy. Stick to the suggested 8 minutes to keep them soft but warm.
- Mix the mascarpone well: Make sure the mascarpone, milk, and chives are thoroughly mixed until smooth. This helps spread the flavor evenly on the croissants.
- Drain the capers: Fully draining the capers removes excess brine, which can make the croissants soggy.
- Assemble right before serving: Prepare the croissants just before serving to keep them fresh and prevent the ingredients from making the croissants too soft.
How To Store & Reheat Leftovers
- Refrigerate: Let leftovers croissants with smoked salmon cool down to room temperature first. Then, wrap them well or store them in an airtight container and keep them in the fridge for up to 2 days.
- Reheating: To reheat leftovers croissants with smoked salmon, remove the salmon, warm the croissants in a 350°F (175°C) oven for 5-7 minutes, and then add the salmon back before serving.
Nutrition Facts
Serving Size: 1 croissant (out of 4)
- Calories: 360 kcal
- Total Fat: 26g
- Saturated Fat: 13g
- Cholesterol: 85mg
- Sodium: 620mg
- Potassium: 180mg
- Total Carbohydrate: 24g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 12g
Try More Ina Garten Recipes:
- Ina Garten Buckwheat Crêpes “complète”
- Ina Garten Breakfast Tacos
- Ina Garten Avocado & Fried Egg Tartines
- Ina Garten Mini Frittata
- Ina Garten Roasted Vegetable Frittata
Ina Garten Croissants With Smoked Salmon
Description
Ina Garten’s Croissants with Smoked Salmon is made with croissants, mascarpone, whole milk, chives, capers, smoked salmon, red onion, and arugula. This delicious croissant recipe creates a tasty breakfast or brunch dish that takes about 23 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Set your oven to 180°C / 350°F.
- Bake the croissants: Place the croissants on a baking tray lined with parchment paper and bake for 8 minutes until warmed through. Let them cool for 5 minutes.
- Make the mascarpone mixture: In a bowl, mix mascarpone, milk, chives, salt, and pepper until smooth.
- Slice the croissants: Cut each croissant in half horizontally using a serrated knife.
- Assemble the croissants: Spread the mascarpone mixture on the bottom halves of the croissants, then sprinkle with capers. Lay the smoked salmon slices evenly on top. Add red onion slices if desired, followed by a handful of arugula (rocket).
- Finish and serve: Place the top halves of the croissants back on and serve while still warm.
Notes
- Use fresh croissants: Fresh croissants give the best texture and flavor. Avoid using stale ones as they can be dry and won’t complement the mascarpone and salmon well.
- Don’t overheat the croissants: Warming them too much can make them too crispy. Stick to the suggested 8 minutes to keep them soft but warm.
- Mix the mascarpone well: Make sure the mascarpone, milk, and chives are thoroughly mixed until smooth. This helps spread the flavor evenly on the croissants.
- Drain the capers: Fully draining the capers removes excess brine, which can make the croissants soggy.
- Assemble right before serving: Prepare the croissants just before serving to keep them fresh and prevent the ingredients from making the croissants too soft.
Ina Garten Croissants With Smoked Salmon