Dilled Salmon Tartare on Whole Grain BreadPornchai Mittongtare
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.)
Recipe information
Yield
Makes 6 servings
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
Step 1
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.
Step 2
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.
Step 3
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.
