1 pound skinless fresh salmon fillet
1/2 pound smoked salmon, thickly sliced
1/3 cup freshly squeezed lime juice (3 limes)
1/3 cup minced shallots (2 shallots)
2 tablespoons good olive oil
1/4 cup minced fresh dill
3 tablespoons drained capers
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 loaf seven-grain bread, thinly sliced and toasted, for serving

Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.

When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.