Every Thanksgiving, my daughter includes a new recipe to the menu. This year it was an appetizer, Dilled Salmon Tartare on Whole Grained Bread from Bon Appetit. It was quite a hit. She served it with an oaky Chardonnay and a salad of spring greens with an herb vinaigrette that mirrored the herbs used to marinate the salmon. She found the whole grained bread slices already toasted at Trader Joe’s. The recipe serves 6 but is easily doubled.
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
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.