The mascarpone in this recipe gives the crostini a creamy lightness, allowing the flavour of the smoked salmon to be savoured to the full.
preparation time 5 minutes
cooking time 5 minutes
serves 4
Ingredients
125 g (4 oz) mascarpone cheese
75 g (3 oz) smoked salmon, finely diced
juice of 1⁄4 lemon
1 tablespoon chopped fresh dill
a pinch of cayenne pepper
4 slices of good-quality bread (the firmer the better)
1 tablespoon paprika
freshly ground black pepper
1 Mix together the mascarpone cheese, smoked salmon, lemon juice, dill and cayenne pepper, adding freshly ground black pepper to taste.
2 Toast the slices of bread on a ridged cast-iron grill pan or fry in a little olive oil until golden on both sides.
3 Spread the mascarpone and salmon mixture evenly on the toasted bread and then heat under a grill just until the topping bubbles.
4 Lightly dust the crostini with the paprika and then serve straight away.