These are a lovely canapé to serve over the Christmas period and I think they make a lovely fresh and delicious change from many of the other contenders. Although I used spring onion in mine, I think that shallot is actually a better option at this time of year and will give the final recipe more flavour.
500g very fresh salmon loin - finely diced
3 spring onions or 1 banana shallot finely chopped
1 tablespoons finely chopped dill
Juice 1/2 lemon
2 tablespoons extra virgin olive oil
Salt & pepper
1 small/medium loaf ciabatta - thinly sliced
Preheat the oven to 210 degrees.
Toast your bread for 5-8 minutes in the oven. Keep a look out as it can colour quickly depending on your oven. Remove and allow to cool completely.
Mix the tartare ingredients in a bowl and add to the roasts. Serve immediately or the salmon will turn opaque as it continues to cure from the lemon.