Smoked Salmon Tartare

• 1/2 pound skinless, boneless smoked salmon
• 3 tablespoons finely chopped onions
• 3 tablespoons lemon juice
• 1 tablespoon drained whole capers
• 1 1/2 tablespoons finely chopped dill
• 1 tablespoon olive oil
• Freshly ground pepper to taste
• Dill sprigs for garnish
• Dill and mustard sauce (see recipe)
• Buttered toast triangles (see instructions)

1. Put the salmon on a flat surface and chop it finely with a knife.
2. Do not use a food processor or blender.
3. You do not want to make a smooth paste.
4. There should be about one cup or slightly less, closely packed.
5. Put the salmon in a mixing bowl and add the onions, lemon juice, capers, dill, oil and pepper.
6. Blend thoroughly.
7. Serve in small portions garnished with a dill sprig.
8. Serve with dill and mustard sauce on the side and buttered toast triangles.

skinless, onions, lemon juice, capers, dill, olive oil, freshly ground pepper, dill, triangles

Taken from cooking.nytimes.com/recipes/1940 (may not work)