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 中文 (2-3 ounces)
Instructions:
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 中文 and replace the tops of the croissants, browned side up. Serve while the croissants are still slightly warm.