I wanted to swim again and we had leftover potato soup.  Ina had these sandwiches in her cookbook.  For some reason she wanted you to mix the cheese with the milk.  I took the easy way out.  So here is what I did and this was a great accompaniment to the potato soup.  Plus it was easy.

Ingredients:

4 large Croissants

8.8 oz Italian mascarpone

1 1/2 T whole milk

1 1/2 T minced chives

Kosher salt and black pepper

1 1/2 # thinly sliced smoked salmon, preferably Scottish

Very thinly sliced red onions (optional)

1-2 oz. baby arugula

Directions:

1. Turn on the oven to 350 degrees F.
2. Bake on a parchment paper lined baking sheet for 8 minutes.  Set aside for 5 minutes to cool slightly.
3. Slice each croissant in half horizontally with a serrated knife.  
4. Spread both halves with mascarpone.  
5. Sprinkle with chives, capers, and pepper
6. If using red onion put that on the bottom half now.  
7. Lay the salmon evenly on top.
8. Top with a generous handful of arugula and replace tops of the croissants.  
9. Serve while slightly warm.