 |
| Recipe Categories |
| Recipes |
| Recipe Name | Smoked Salmon and Dill Mascarpone Toasts |
| Description | Yields 16 canapes |
| content | 8 oz. mascarpone
2 Tbsp. chopped fresh dill, plus 16 small fronds for garnish
Finely grated zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1/2 medium fennel bulb (about 8 oz.), cut in half through the core and cored
Crostini, Toasts or Pita Chips
4 oz. smoked salmon cut into 16 pieces
Mix the mascarpone, dill, 1 tsp. lemon zest, and 2 tsp. 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. (You can do all of this ahead and refrigerate; bring to room temperature before assembling).
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 bit of smoked salmon, a dill frond and a few grinds of black pepper. |
|
|
|
|
