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Dilled Salmon Tartare on Whole Grain Bread
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| yield: Makes 6 servings The flavors of gravlax are used in a new and different way here. (For safety's sake, buy only the best-quality frozen fish, which may need to be ordered ahead.) ingredients | |
| 1/4 cup | honey mustard |
| 1/4 cup | mayonnaise |
| 1 (1-pound) piece | frozen salmon fillet, thawed, cut into 1/4-inch cubes |
| 1/4 cup | finely chopped red onion |
| 1/4 cup | chopped fresh dill |
| 2 tablespoons | drained capers, coarsely chopped |
| 2 tablespoons | fresh lime juice |
| 2 tablespoons | minced shallot |
| 2 teaspoons | olive oil |
| 3/4 teaspoon | coarse kosher salt |
| 1/2 teaspoon | ground black pepper |
3 5x3x1/4-inch slices whole grain bread
preparation
Mix mustard and mayonnaise in small bowl to blend. Season to taste with salt and pepper. DO AHEAD Can be made 3 days ahead. Cover and refrigerate.
Mix salmon and next 8 ingredients in medium bowl. Cover and chill until cold, at least 30 minutes. DO AHEAD Can be made 4 hours ahead. Keep refrigerated.
Spread 1 tablespoon mustard mixture on 1 side of each bread slice. Cut each bread slice into 6 pieces. Divide salmon tartare mixture among bread slices. Transfer to platter and serve.
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