Ingredients
1 pound fresh salmon
2 egg yolks
3 anchovy fillets, finely shredded
1 tablespoon olive oil (or oil from anchovy can)
1 tablespoon lemon juice
1 tablespoon small capers
2 tablespoons grated onion
1 teaspoon Dijon mustard
1 tablespoon minced fresh dill
Preparation
Cut skin and bones from the salmon and discard. Cut the fish into very fine pieces using a non-carbon knife. (Don’t use a food processor. Fish should be minced, not ground.) Break up the egg yolks with a whisk and stir in all the other ingredients. Mix gently with the salmon. Mound it on plates. Serve with buttered rounds of pumpernickel bread. A good accompaniment is sweet and sour cucumbers.
