Smoked Salmon & Dill Mascarpone Toasts

• 8 oz. mascarpone
• 2 Tbs. 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 oz.), cut in half through the core and cored
• 1 recipe Toast Points
• 4 oz. sliced cold-smoked salmon, cut into 16 even pieces

Mix the mascarpone, dill, 1 tsp. lemon zest, and 2 tsp. 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 against it; season the strips with salt.

To assemble, spread the toasts with some of the mascarpone and then cut each toast into four even squares. Top each square with a couple of pieces of the fennel, a curl of the salmon, a dill frond, and a few grinds of black pepper.