Mother's Day Brunch: Smoked Salmon, Roasted Red Pepper, and Mascarpone Croissant
with pineapple and cucumber mocktail
$9.95 per serving
Prep & Cook Time:20-30 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
If Mom is the primary home chef in your household, it's time to give her a morning off. This light and tasty brunch (cocktail included!) requires no cooking and just a little bit of chopping so that kids (with a little adult help) can lend a hand in the kitchen and give Mom the thanks she so richly deserves.
Trim cucumbers and slice on an angle into ¼” ovals. Stem dill. Cut roasted red pepper into ¼” dice. Halve croissants lengthwise. A serrated knife works best on delicate breads like these flaky croissants.
Make Mascarpone Cream
Whisk mascarpone and half the heavy cream in a mixing bowl until combined. Add additional heavy cream, 1 Tbsp. at a time, until mixture thickens to a spreadable consistency. You may not use all of the heavy cream. Add half the dill and mix to combine.
Make the Sandwiches
Gently spread mascarpone mixture onto bottom halves of croissants. Top with roasted red peppers and half the cucumbers. Tear each slice of salmon in half, roll into loose spirals, and arrange on croissants. Rolling salmon pieces gives them height, resulting in a better presentation. Cover with croissant tops.
Make the Mocktails
Divide remaining cucumber, sugar, and remaining dill between two tall glasses. Roughly mix ingredients with the end of a wooden spoon until combined, about 1 minute. This is called "muddling." Divide pineapple juice between both glasses. Top off each glass with sparkling water. Add a splash of vodka, Champagne, or light rum, if desired.
Plate the Dish
Serve sandwich and mocktail to someone special in your life and make sure he or she has the rest of the day off.