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This simple smoked salmon dish makes a great appetizer. It looks like a tartare, but by using the smoked salmon there are no raw ingredients to upset your finicky guests. Can be prepared several hours ahead.

Check out all of Linda's great Salmon Recipes.

10 ounces smoked salmon, deboned and skined (not lox)
1 tablespoon extra-virgin olive oil
1 tablespoon sesame oil
2 tablespoons small capers, drained
2 tablespoons sour cream
Grated zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
3 tablespoons minced fresh chives, divided
1 tablespoon minced fresh basil leaves, divided
Coarse salt and freshly ground black pepper to taste
Lime wedges

Slice salmon and dice into small pieces.

In a medium-size bowl, combine salmon pieces, olive oil, sesame oil, capers, sour cream, lemon zest, and lemon juice. Add 1/2 of the chives and 1/2 of the basil; season with salt and pepper to taste.

Mound in an attractive bowl; sprinkle with remaining chives and basil. Garnish with lime wedges.

Serve with your choice of approximately 2 dozen toast points, toasted pumpernickel rounds, sliced and toasted baguette bread, crackers, or crostini.