Salmon tartare with capers and fresh dill

• 8 oz. Fresh salmon filet
• 1 Tbl. Minced fresh shallots
• 1 tsp. Chopped fresh dill
• 1 Tbl. Capers, drained and chopped fine
• 1 Tbl. Virgin olive oil
• 1/2 ea. Juice of lemon
• to taste Salt and freshly ground black pepper
• 4 slices White bread
• 1 Tbl. Olive oil
• 2 oz. Sliced smoked salmon - cut into eight 2" x 1/2" strips

Trim the salmon filet of any bones or blemishes and cut into tiny (1/8") cubes).

Chill.

Place the salmon into a small bowl and add the shallots, dill, capers and virgin olive oil. Mix well
to coat the salmon evenly with the oil.

Add the lemon juice and mix well then season to taste with salt and pepper.

Cut the bread into eight 1-1/2" circles and brush lightly with olive oil.

Toast under the broiler until golden brown.

Mound the salmon tartare on top of the toasted bread circles and wrap with the smoked salmon
strips.

Garnish with a sprig of dill and serve two to a plate as an appetizer.
 
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