Ingredients

• 1/4 cup honey mustard
• 1/4 cup mayonnaise
• 1 (1-pound) piece frozen salmon fillet, thawed, cut into 1/4-inch cubes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh dill
• 2 tablespoons drained capers, coarsely chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons minced shallot
• 2 teaspoons olive oil
• 3/4 teaspoon coarse kosher salt
• 1/2 teaspoon ground black pepper
• 3 5x3x1/4-inch slices whole grain bread

Instructions

1. Mix mustard and mayonnaise in small bowl to blend. Season to taste with salt and pepper. DO AHEAD Can be made 3 days ahead. Cover and refrigerate.
2. Mix salmon and next 8 ingredients in medium bowl. Cover and chill until cold, at least 30 minutes. DO AHEAD Can be made 4 hours ahead. Keep refrigerated.
3. Spread 1 tablespoon mustard mixture on 1 side of each bread slice. Cut each bread slice into 6 pieces. Divide salmon tartare mixture among bread slices. Transfer to platter and serve.