Go Back

Smoked Salmon Toasts with Caraway Lemon Mascarpone

The holiday season is upon us, and with it comes holiday parties. If you plan on hosting on New Year’s Eve, your guests are sure to be delighted with this appetizer and wine pairing. I recommend pairing it with Monterey Chardonnay - a fabulous blend of sweetness and spice; the perfect compliment to these smoked salmon toasts with caraway lemon mascarpone.
Servings: 4 appetizer

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!