Dinnerfy

2/3 lbs Skinless Fresh Salmon Fillet

1/3 lbs Smoked Salmon

1/4 cup Lime Juice

Notes:

3 limes, freshly squeezed

1/4 cup Shallots

Notes:

2 shallots, minced

2 tbsp Olive Oil

Notes:

good

1 tbsp Fresh Dill

Notes:

minced

3 tbsp Capers

Notes:

drained

2 tbsp Dijon Mustard

1 tbsp Whole Grain Mustard

2 tsp Kosher Salt

1 tsp Coarsely Ground Black Pepper

Seven Grain Bread

Notes:

thinly sliced and toasted, for serving

Step 1 :

Cut the fresh salmon and the smoked salmon into ¼ 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.

Step 2 :

When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

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