Fresh salmon tartare
2 tablespoons Dijon mustard
1/2 cup olive oil
1 tablespoon lime juice
14 ounces salmon, cubed
1/4 cup red onion, chopped
1 tablespoon dill
In a bowl, beat the mustard with the olive oil, adding the oil slowly until you get a creamy texture.
Add the lime juice and pepper, and set aside.
Cube the salmon, add the onion and mustard sauce, add the dill, and mix well, adding salt as needed.
Garnish with more dill, and serve with Melba toast.