Smoked Salmon & Dill Mascarpone Toasts
Ingredients
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8 ounces mascarpone
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2 tablespoons chopped fresh dill, plus 16 small fronds for garnish
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Finely grated zest and juice of 1 lemon
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Kosher salt and freshly ground black pepper
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1/2 medium fennel bulb (about 8 ounces), cut in half through the core and cored
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1 recipe Toast Points
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4 ounces sliced cold-smoked salmon, cut into 16 even pieces
Toast Points
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4 slices (about 4-1/2x3-1/2 inches) country white bread (such as Pepperidge Farm)
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1 tablespoon unsalted butter, melted
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Kosher salt and freshly ground black pepper
Directions
1.
Mix the mascarpone, dill, 1 teaspoon lemon zest, and 2 teaspoon lemon juice in a medium bowl. Season with salt, pepper, and more lemon juice or zest to taste. Using a sharp vegetable peeler, peel the fennel into long, thin strips by pressing firmly against it; season the strips with salt.
2.
To assemble, spread the toasts with some of the mascarpone and then cut each toast into four even squares. Top each square with a couple of pieces of the fennel, a curl of the salmon, a dill frond, and a few grinds of black pepper.
3.
Make Ahead Tips: You can make the mascarpone spread and prep the fennel several hours in advance. Keep both refrigerated; bring to room temperature before assembling.
Toast Points
Adjust an oven rack to 6 inches from the broiler and turn the broiler on to high. Set the bread on a baking sheet, brush one side with the melted butter, and season with salt and pepper. Toast the bread until it's golden brown and crisp on top, about 1 to 2 minutes. Flip and cook the other side until golden, about 1 minute. While the bread is still hot, slice off the edges. Let cool slightly. Spread with your choice of toppings before cutting into squares or triangles.
Make Ahead: Toasts can be made up to a day ahead; store them in an airtight container.
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Recommended Recipe:
Smoked Salmon Bites
Wasabi mayonnaise really sets off the smoked salmon in these rice-cracker treats. If desired, you can set out the spread, salmon, ginger and rice crackers separately and let your guests build their own (but have plenty of extra salmon on hand if you do).
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