Salmon Tartare

• 1 pound skinless, boneless raw salmon fillets
• 4 teaspoons finely chopped fresh dill
• 2 tablespoons olive oil
• 3 tablespoons fresh lime juice
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/4 cup finely chopped red onions
• Dill and mustard sauce (see recipe)
• Buttered toast triangles (see instructions)

1. Carefully pick over the salmon to remove all traces of bone.
2. Cut away and discard any flesh that has a darkened tinge.
3. Put the salmon on a flat surface and chop it finely with a knife.
4. Do not use a food processor or a blender.
5. You do not want to make a smooth paste.
6. There should be about two cups or slightly less, closely packed.
7. Put the salmon in a mixing bowl and add the dill, oil, lime juice, salt, pepper and onions.
8. Stir to blend thoroughly.
9. Serve in small portions with dill and mustard sauce on the side and buttered toast triangles.

skinless, fresh dill, olive oil, lime juice, salt, freshly ground pepper, red onions, dill, triangles

Taken from cooking.nytimes.com/recipes/1941 (may not work)