Dilled Salmon Tartare on Whole Grain Bread

Ingredients

SPREAD FOR BREAD OR CRACKERS

• 1/4 cup honey mustard
• 1/4 cup mayonnaise

SALMON TARTARE

• 1 lb frozen salmon fillet, partially thawed, cut into 1/4-inch cubes or fresh salmon, cut into 1/4-inch cubes
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh dill (keep some sprigs for garnish)
• 2 tablespoons drained capers, coarsely chopped
• 2 tablespoons fresh lime juice
• 1/4 cup minced shallot
• 2 teaspoons extra-virgin olive oil (the best you can afford, it needs a good quality oil)
• 3/4 teaspoon coarse kosher salt
• 1/2-3/4 teaspoon fresh ground black pepper
• whole grain bread or rye crackers or rye cocktail bread

Directions

1. 1

   SPREAD:.

2. 2

   Mix mustard and mayonnaise in small bowl to blend.

3. 3

   Season to taste with salt and pepper.

4. 4

   Can be made 3 days ahead; cover and refrigerate.

5. 5

   SALMON:.

6. 6

   Mix salmon, red onion, fresh dill, drained capers, shallots, olive oil, salt, ground black pepper and lime juice (30 MIN ONLY).

7. 7

   Cover and chill until cold, at least 30 minutes.

8. 8

   Can be made 4 hours ahead w/out lime juice; keep refrigerated.

9. 9

   ASSEMBLE:.

10. 10

    Spread 1 tablespoon mustard mixture on 1 side of each bread slice.

11. 11

    Cut each bread slice into 6 pieces.

12. 12

    Divide salmon tartare mixture among bread slices or martini glasses with a bed of mixed mesclun and the bread on the side.

13. 13

    Enjoy!