Smoked Salmon Tartare on Toast Points
- 1/4 cup diced smoked salmon
- 2 teaspoons minced red onion
- 2 teaspoons capers
- 2 teaspoons olive oil
- 1 teaspoon lemon juice
- Freshly ground black pepper
- 2 tablespoons sour cream
- 1 teaspoon chopped fresh dill
- 8 toast points
- Fresh dill sprigs, garnish
- Lemon wedges, garnish
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 of Emeril Lagasse, 2003