Salmon Tartare recipe with mustard and Lemon Olive Oil

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

1 pound skinless fresh salmon fillet
1/2 pound smoked salmon, thickly sliced
1/3 cup freshly squeezed lime juice (3 limes)
1/3 cup minced shallots (2 shallots)
2 tablespoons good olive oil
1/4 cup minced fresh dill
3 tablespoons drained capers
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 loaf seven-grain bread, thinly sliced and toasted, for serving

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.