Smoked salmon tartare with lemon, dill & capers

• 12 oz. gravlax style smoked salmon, chopped fine by hand
• 1/3 cup very finely chopped cucumber (peeled and seeded)
• ¼ cup very finely minced red onion
• 2 tbsp. capers, rinsed with water and dried
• ¼ cup finely chopped fresh dill
• 1 tsp. minced fresh lemon zest
• 1 tbsp. fresh lemon juice
• 1 tbsp. Dijon mustard
• 1 tsp. sugar
• ¼ cup extra virgin olive oil
• freshly ground black pepper, to taste

In a large bowl, lightly toss and mix together the salmon, cucumber, red onion, and capers. In another bowl, whisk together the dill, lemon zest, lemon juice, mustard, sugar, olive oil and black pepper. When well blended, add to salmon mixture and blend gently till evenly mixed. Chill for up to two days and serve cold on croutons, sliced baguettes or even stuffed into tiny tomatoes. Makes enough for 12 people to have 2 to 3 appetizers each.