| |
Fish, Appetizers | |
Christmas Party 2013 | |
| 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 kosher salt 1 teaspoon coarsely ground black pepper 1 loaf seven-grain bread, thinly sliced and 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. | |
Unrated | |
Sort