Salmon on mascarpone & bruschetta recipe

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  • Yield: 8 to 10 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 20 Minutes
  • Total Time: 35 Minutes


  • One baguette sliced 6-7 mm (¼”) thick
  • ¼ cup (60 ml) olive oil
  • 1 50 mm (2”) clump of freshly grated ginger
  • 10 oz (300 g) mascarpone cheese
  • ½ cup (125 ml) sour cream
  • ½ cup (125 ml) lemon juice
  • ¼ cup (60 ml) double cream
  • ¼ tsp sea salt
  • 1 tsp lemon zest
  • ¼ cup (60 ml) capers finely chopped
  • 2 tbsp dried dill
  • 12 oz (350 g) sliced smoked salmon
  • Whole parsley leaves for garnish
How to Make It
  1. Preheat oven to 200C (400°F).
  2. Line a baking tray with parchment paper and lay the bruschetta slices in one layer. Lightly brush the slices with the olive oil. Bake until they are crisp and golden. Transfer the toasted slices and leave to cool. You will need 30 slices for the bruschetta.
  3. Add the mascarpone and sour cream into a mixing bowl and combine until smooth. Now add the salt, lemon juice and the cream and whip until soft peaks form. Now blend in the lemon zest and capers.
  4. To Build the Bruschetta
  5. Smear a small amount of the mascarpone mix on to each of the toasted slices to secure the salmon. Add a slice of smoked salmon to cover the toasted slice on to the cheese paste and top the salmon with a small dollop of the cheese mix. spread the mixture out slightly and top off with the parsley. Delicious!

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