Dilled Salmon Tartare on Whole Grain Bread

Ingredients

• 2 tablespoons capers drained coarsely chopped
• 0.8 teaspoon coarse kosher salt 
• 0.3 cup optional: dill fresh chopped
• 0.5 teaspoon ground pepper black
• 0.3 cup dijon honey mustard 
• 2 tablespoons juice of lime fresh
• 0.3 cup mayonnaise 
• 0.8 inch x3x grain bread whole
• 2 teaspoons olive oil 
• 0.3 cup onion red finely chopped
• 1 pound salmon fillet frozen thawed cut into 1/4-inch cubes
• 2 tablespoons shallots minced

Equipment

• bowl

Directions

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.
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.
3. Spread 1 tablespoon mustard mixture on 1 side of each bread slice.
4. Cut each bread slice into 6 pieces. Divide salmon tartare mixture among bread slices.
5. Transfer to platter and serve.