Recipe information
Yield
6 Servings
Ingredients
1
/4 cup honey mustard
1
/4 cup mayonnaise
1
(1-pound) piece frozen salmon fillet, thawed, cut into 1/4-inch cubes
1
/4 cup finely chopped red onion
1
/4 cup chopped fresh dill
2
tablespoons drained capers, coarsely chopped
2
tablespoons fresh lime juice
2
tablespoons minced shallot
2
teaspoons olive oil
3
/4 teaspoon coarse kosher salt
1
/2 teaspoon ground black pepper
3
5x3x1/4-inch slices whole grain bread
Need to make a substitution?
Preparation
Step 1
Mix mustard and mayonnaise in small bowl to blend. Season to taste with salt and pepper. DO AHEAD Can be made 3 days ahead. Cover and refrigerate.
Step 2
Mix salmon and next 8 ingredients in medium bowl. Cover and chill until cold, at least 30 minutes. DO AHEAD Can be made 4 hours ahead. Keep refrigerated.
Step 3
Spread 1 tablespoon mustard mixture on 1 side of each bread slice. Cut each bread slice into 6 pieces. Divide salmon tartare mixture among bread slices. Transfer to platter and serve.