Smoked Salmon & Dill Mascarpone Toasts

Smoked Salmon & Dill Mascarpone Toasts
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 2 Tbs. chopped fresh dill, plus 16 small fronds for garnish
  • 4 oz. sliced cold-smoked salmon, cut into 16 even pieces
  • ½ medium fennel bulb (about 8 oz.), cut in half through the core and cored
  • 8 oz. mascarpone
  • 1 recipe Toast Points
  • Finely grated zest and juice of 1 lemon

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. To assemble, s...

View full recipe at Fine Cooking


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