Hor d’oeuvres are a must for the holiday season.
If you are invited to a party or you’re hosting your own gathering, the big question is always what to “take and make.” Finding a great recipe and the right wine can take time.
As always, I am here to make your life easier. These Smoked Salmon Toasts with Caraway Lemon Mascarpone will have everyone asking you for the recipe. They are delicious, colorful, and an easy to make appetizer that are most delicious when paired with a white wine. Monterey Chardonnay from La Crema is a fabulous blend of sweetness and spice. This wine pairs beautifully with the flavors of the smoked salmon toasts with caraway lemon mascarpone.
For those of you are wine aficionados, I am sharing the Monterey Chardonnay wine notes. This is also good information for friends who enjoy wine and want to learn more about it.
Wine Notes: On the nose, meyer lemon, passionfruit, grilled pineapple and guava. nectarine, papaya and crisp lemon-tangerine notes are complemented by touch of spice and complexing minerality on the palate.
Now for the recipe. You will see below that I chose a dark rye. Not only it is tasty and hearty, the color contrast is visually inviting. Sourdough is also listed as an option, but know that you can use any bread that you prefer. Feel free to taste test a few varieties. Let me know which one you choose!
Smoked Salmon Toasts with Caraway Lemon Mascarpone
Ingredients
- 6-8 slices Dark rye bread or sourdough variety sliced
- 1, 8 oz 227g Mascarpone cheese
- 4 oz 113g Smoked salmon
- 1 ½ teaspoons caraway seeds 1
- lemon quartered for juicing
- 2 tablespoons olive oilSea salt flakes recommend Maldon
- Freshly cracked pepper
- Butter or olive oil
- Dill for garnish
Instructions
- Adjust an oven rack to just a few inches from the broiler and turn the broiler on high heat.
- Lay out the sliced bread on a baking sheet. Spread with butter or drizzle with olive oil.
- Toast the bread until it’s golden brown and crisp on top, about 1 to 2 minutes. Remove.
- Over medium low heat in a cast iron skillet, toss caraway seeds until fragrant, 1-3 minutes.
- In a food processor, cream mascarpone cheese and toasted seeds.
- Transfer to a bowl and stir in olive oil and a pinch of sea salt.
- Arranging on a platter as you go, spread toasted bread with mascarpone spread. Add salmon.
- Squeeze fresh lemon juice lightly over top and drizzle of olive oil.
- Garnish with fresh dill sprigs and season with salt and pepper to taste. Enjoy!
