Dilled Salmon Tartare on Whole Grain Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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.
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.
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