*Fresh Salmon Tartare
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Fresh Salmon Tartare

  • 1 pound skinless fresh salmon fillet
  • 1/2 pound smoked salmon, thickly sliced
  • 1/3 cup freshly squeezed lime juice (3 limes)
  • 1/3 cup minced shallots (2 shallots)
  • 2 tablespoons good olive oil
  • 1/4 cup minced fresh dill
  • 3 tablespoons drained capers
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons salt
  • 1 teaspoon coarsely ground black pepper
  • 1 loaf seven-grain bread, toasted, for serving

Cut the fresh salmon and the smoked salmon in 1/4-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.
When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.   Serves 6

Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

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