The warm temperatures make me rethink appetizers, searching for lighter and fresh. This recipe from Ina Garten hit the mark. Of course I love it when she says “use good olive oil”! I like to use one of our delicious Lemon Olive Oils and Amora Dijon mustard
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.