House-cured Salmon Bruschetta Recipe
dill mascarpone, tomato, red onion, capers
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Ingredients
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For the Cured Salmon
For the Dill Mascarpone
For the Bruschetta Assembly
Method
For the Cured Salmon
- 1
Prepare the Cure
In a bowl, mix together the salt, brown sugar, chopped dill, and lemon zest until well combined.
- 2
Cure the Salmon
Place the salmon fillet in a shallow dish and cover it evenly with the cure mixture. Wrap the dish tightly with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours.
- 3
Rinse and Dry
After curing, remove the salmon from the fridge, rinse it under cold water to remove excess cure, and pat it dry with paper towels.
For the Dill Mascarpone
- 4
Combine Ingredients
In a bowl, combine the mascarpone cheese, chopped dill, and lemon juice. Mix until smooth and creamy. Adjust seasoning with salt and pepper to taste.
For the Bruschetta Assembly
- 5
- 6
Assemble the Bruschetta
Spread a generous amount of dill mascarpone on each toasted baguette slice. Top with diced tomatoes, sliced red onion, capers, and additional dill if desired. Season with salt and pepper to taste.
- 7
Serve
Arrange the bruschetta on a serving platter and serve immediately while the bread is still warm.
