Smoked Salmon Tartare on Toast Points
In a small bowl, combine the salmon, red onion, capers, olive oil, and lemon juice and mix thoroughly. Season with freshly ground black pepper, to taste.
Combine the sour cream and dill in a small bowl and mix thoroughly.
Top each toast point with about 1/2 tablespoon of "tartare" and a small dollop of dill sour cream. Garnish with a pinch of freshly ground black pepper. Arrange on a small platter, garnished with fresh dill sprigs and lemon wedges.
Recipe courtesy Emeril Lagasse, 2003
Recipe courtesy of Bobby Flay