Slice the smoked salmon and dice into approximately 1/4-inch pieces.
In a medium bowl, mix salmon pieces, olive oil, capers, and lemon juice. Add 1/2 of the chives and basil; season with salt and pepper.
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.
* For directions on smoking some delicious salmon, check out Linda's Smoked Salmon recipe.
Smoked Salmon Tartare Recipe: https://whatscookingamerica.net/Appetizers/SmSalmonTartare.htm