Edit Recipe
Use simple fields so recipes are quick to save on mobile.
Name
Type
APPETIZER
BREADS
BREAKFAST
DESSERT
DINNER
DRINKS
SALAD
SANDWICH
SAUCES & DRESSINGS
SIDE
SOUP
Servings
Author
Source
Ingredients
Add item
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
Smoked salmon - slice Limes - juice Shallots - mince Dill - mince Capers - rinse and drain Bread - thinly slice and toast — look at you, operating like a highly paid adult.
Instructions
Cut the fresh salmon and the smoked salmon in 1/4 inch dice, like a person who has absolutely never panicked over onions. 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.
Cancel
Save changes
Recipes
Favorites
Grocery
