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Dilled Salmon Tartare on Whole Grain Bread

['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']

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.
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.
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.

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