Dilled Salmon Tartare on Whole Grain Bread
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon ground black pepper
- 1/4 cup mayonnaise
- 2 teaspoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons minced shallot
- 1/4 cup finely chopped red onion
- 1/4 cup honey mustard
- 1/4 cup chopped fresh dill
- Carbohydrate 9 g(3%)
- Cholesterol 45 mg(15%)
- Fat 20 g(31%)
- Fiber 2 g(8%)
- Protein 18 g(36%)
- Saturated Fat 4 g(19%)
- Sodium 339 mg(14%)
- Calories 290
Preparation 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. 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. 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.
Preparation 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. 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. 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.
