Smoked Salmon and Dill Mascarpone Toasts

By Bonnie T

The licorice flavor of the fennel is the perfect counterpoint to the rich and creamy salmon.

Ingredients

• 4 slices of country white bread (such as Pepperidge Farm)
• 1 T. unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 8 oz. mascarpone or cream cheese
• 2 T. chopped fresh dill, plus 16 small fronds for garnish
• Finely grated zest and juice of 1 lemon
• 1/2 medium fennel bulb (about 8 oz), cut in half through the core and cored
• 4 oz. sliced cold smoked salmon, cut into 16 even pieces

Preparation

Step 1

Position a rack 6 inches from the broiler and heat the broiler on high. Set the bread on a baking sheet, brush 1 side with the melted butter, and season with a bit of salt and pepper. Broil the bread until golden brown and crisp on top, 1 minute. Flip and cook the other side until golden brown, about one minute.

While the bread is still hot, slice off the edges. Let cool slightly. You can make these toasts 1 day ahead; store in an airtight container.

In a medium bowl, mix the mascarpone, chopped dill, salt, pepper and lemon juice or zest to taste. Using a potato peeler, peel the fennel into long, thin strips by pressing firmly against it. You can do this all 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 4 even rectangles. Top each square with a couple of pieces of the fennel, a curl of salmon, a dill frond and a few grinds of pepper.