Ina Garten Croissants with Smoked Salmon

Ina Garten croissants with smoked salmon turns warm croissants, herbed mascarpone and silky salmon into a flaky, creamy breakfast sandwich in 20 minutes. It's an easy breakfast-for-dinner idea for brunch, Mother's Day or date night, and it's a no-cook assembly.

Warm the croissants for the full 8 minutes, because heat turns the buttery layers crisp and makes the cold mascarpone feel creamy. Skip it and you get a chewy, cold sandwich that never tastes like the bakery.

Ina Garten borrowed this idea from La Mercerie in Soho, where chef Marie-Aude Rose serves a country French croissant with salmon and mascarpone. She calls it a bagel and lox that took a trip to Paris, and her cookbook Go-To Dinners (2022) turns it into an easy breakfast for dinner.

Source: Go-To Dinners (2022)

Ina Garten Croissants with Smoked Salmon

0.0 from 0 votes

Course: BreakfastCuisine: American, FrenchDifficulty: Easy

Servings

4

servings

Prep time

12

minutes

Cooking time

8

minutes

Calories

620

kcal

Flaky warm croissants hold a tangy mascarpone spread, briny capers, silky salmon and peppery arugula. Everything is simply assembled, so the contrast of crisp pastry and cool filling does all the work.

Ingredients

• 4 large fresh croissants
  

• 8.8 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
  

• ½ 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: Preheat the oven to 350 degrees. That way it's ready the moment the croissants are lined up on the pan.
• Warm the croissants: Place 4 large fresh croissants on a sheet pan lined with parchment paper and bake for 8 minutes, until heated through. Then set them aside for 5 minutes so they cool slightly and are easy to handle.
• Mix the spread: While the croissants bake, combine 8.8 ounces mascarpone, 1½ tablespoons milk, 1½ tablespoons minced chives, 1 teaspoon salt and ½ teaspoon pepper in a medium bowl. Stir until smooth, which loosens the mascarpone enough to spread without tearing the pastry.
• Slice the croissants: Slice each croissant in half horizontally with a serrated knife. A serrated blade saws through the flaky layers without crushing them.
• Layer the filling: Spread the bottom halves with the mascarpone mixture, then sprinkle evenly with 1½ tablespoons drained capers. Lay ½ pound smoked salmon on top and add a few slices of thinly sliced red onion if you like.
• Top and serve: Pile on 3 cups baby arugula, then replace the tops of the croissants, browned side up. Serve while they're still slightly warm, so the pastry stays crisp against the cool filling.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use cream cheese instead of mascarpone?

Yes, softened cream cheese works if you can't find mascarpone, though it tastes tangier and a little firmer. Thin it with the same splash of milk so it spreads easily over the croissant.

Can I make these croissants ahead of time?

You can mix the mascarpone spread up to a day ahead and keep it covered in the fridge. Warm the croissants and assemble right before serving, because the pastry turns soft if it sits with the filling.

How long do leftovers keep?

These are best eaten right after assembling, since the croissant loses its crispness as it sits. If you have extra components, keep the spread and salmon separate in the fridge and use them within a couple of days.

What can I use if I don't have an oven?

A toaster oven works well for warming the croissants. You can also use a dry skillet over low heat, turning them for a few minutes until they feel warm and slightly crisp.

What's the most common mistake with this recipe?

Using cold, store-bought croissants straight from the bag is the usual problem, since they taste dense and bland. A few minutes in the oven brings back the flaky, buttery texture that makes the sandwich special.