Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
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