Smoked salmon bruschetta with mascarpone

Method Print recipe

1. Prepare the base: Slice the sourdough bloomer and drizzle lightly with olive oil. Grill or toast until golden and crisp.
2. Layer the flavours: Spread the seasoned avocado smash over the warm bread.
3. Add richness: Dollop the mascarpone evenly across the toast.
4. Top generously: Lay slices of smoked salmon over the mascarpone.
5. Brighten it up: Scatter pickled red onion, halved tomatoes, and candied seeds on top.
6. Finish & serve: Garnish with sprigs of fresh dill and serve with a squeeze of grilled lemon for freshness.