Dilled Salmon Tartare on Whole Grain Bread
Ready In: 25 mins
Serves: 6
Yields: 6 glasses
Ingredients
SPREAD FOR BREAD OR CRACKERS
- 1⁄4 cup honey mustard
- 1⁄4 cup mayonnaise
SALMON TARTARE
- 1 lb frozen salmon fillets, partially thawed, cut into 1/4-inch cubes or 1 lb 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
- SPREAD:.
- Mix mustard and mayonnaise in small bowl to blend.
- Season to taste with salt and pepper.
- Can be made 3 days ahead; cover and refrigerate.
- SALMON:.
- Mix salmon, red onion, fresh dill, drained capers, shallots, olive oil, salt, ground black pepper and lime juice (30 MIN ONLY).
- Cover and chill until cold, at least 30 minutes.
- Can be made 4 hours ahead w/out lime juice; keep refrigerated.
- ASSEMBLE:.
- 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 or martini glasses with a bed of mixed mesclun and the bread on the side.
- Enjoy!
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