Ina Garten Croissants with Smoked Salmon

 This was so delicious and elegant!

4 large fresh croissants 

8.8 ounces Italian mascarpone (about 1 cup) 

1 1/2 tablespoons whole milk 

1 1/2 tablespoons minced fresh chives 

Kosher salt and freshly ground black pepper 

1 1/2 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 to 3 ounces)

Preheat the oven to 350 degrees 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.