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Ingredients

• 8 ounces  mascarpone
• 2 tablespoons  chopped fresh dill, plus 16 small fronds for garnish
•   Finely grated zest and juice of 1 lemon
•   Kosher salt and freshly ground black pepper
• 1/2   medium fennel bulb (about 8 ounces), cut in half through the core and cored
• 1 recipe  Toast Points
• 4 ounces  sliced cold-smoked salmon, cut into 16 even pieces

Description

Mix The Mascarpone, Dill, 1 Teaspoon Lemon Zest, And 2 Teaspoon Lemon Juice In A Medium Bowl. Season With Salt, Pepper, And More Lemon Juice Or Zest To Taste. Using A Sharp Vegetable Peeler, Peel The Fennel Into Long, Thin Strips By Pressing Firmly Agains

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