1 pound skinless fresh salmon fillet
\n1\/2 pound smoked salmon, thickly sliced
\n1\/3 cup freshly squeezed lime juice (3 limes)
\n1\/3 cup minced shallots (2 shallots)
\n2 tablespoons good olive oil
\n1\/4 cup minced fresh dill
\n3 tablespoons drained capers
\n2 tablespoons Dijon mustard
\n1 tablespoon whole-grain mustard
\n2 teaspoons kosher salt
\n1 teaspoon coarsely ground black pepper
\n1 loaf seven-grain bread, thinly sliced and toasted, for serving<\/p>\n
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.<\/p>\n
When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.<\/p>\n
Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading