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From the galley:

Smoked coho bruschetta with lemon herb marscapone


Fresh, creamy marscapone with a a zest of lemon is balanced out by the salty smoke of our tinned fish. 

This recipe is a great way to take one tin of coho, and stretch it into a delicious appetizer for a group. We'd also recommend trying it with smoked octopus! 

Cook Time: 5 minutes    Prep Time: 5 minutes    Serves: 4 - 6


  • One baguette, sliced 1/4 thick. We love Acme from the Boise Farmer's Market!

  • 1/4 cup olive oil

  • 3 - 4 fresh garlic cloves

  • 8 oz marscapone cheese

  • 1/2 cup sour cream or greek yogurt 

  • 1/2 lemon, juiced

  • 1/4 cup heavy cream

  • 1 teaspoon lemon zest

  • 1/4 cup capers, rinsed and finely chopped

  • 2 green onions (white part only) finely chopped

  • 2 tablespoons fresh dill

  • 1 can smoked coho salmon


  1. Preheat oven to 400 degrees

  2. Lay out 1/4" slices of baguette on a baking sheet, brush with olive oil. Bake until toasted and crisp. Rub a peeled garlic clove across the crispy top; it adds a great, fresh garlic flavor! Set aside to cool.

  3. In a small bowl, mix mascarpone and sour cream until smooth; add lemon juice and cream; whip until soft peaks form

  4. Fold in lemon zest, capers, and green onion. Add 1/4 tsp salt if desired (we'd recommend assembling one bruschetta slice with the marscapone mixture and salmon, before salting the cheese mixture. Just to be sure you want the extra salt!) 

  5. To assemble: smear a liberal amount of the cheese mixture, and top with crumbles of smoked coho. Top with a garnish of fresh dill, and a squeeze of lemon if desired.

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