6 people
APPETIZER
Ina Garten How Easy Is That? (p. 77)
Skinless, fresh salmon fillet - 1 lb
Smoked salmon - 1⁄2 lb
Limes - 3 (1⁄3 cup)
Shallots - 2
Dill - 1⁄4 cup
Capers - 3 tbl
Dijon mustard - 1 tbl
Whole grain mustard - 1 tbl
Seven grain bread - 1 loaf
Smoked salmon - slice
Limes - juice
Shallots - mince
Dill - mince
Capers - rinse and drain
Bread - thinly slice and toast
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, 2 tsp kosher salt and 1 tsp pepper. Mix well, cover with plastic wrap, and refigerate for a few hours for the salmon to marinate.
When ready to serve, toast the bread and taste the salmon for seasonings. Serve tartare with toasted toast.