Ingredients
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3/4 pound skinless salmon fillet, cut into 1/4-inch dice
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1 teaspoon finely grated lemon zest
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1 tablespoon sugar
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2 teaspoons sea salt, plus more for seasoning
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1/2 teaspoon smoked salt
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1 cup lightly packed dill, thick stems discarded
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1/2 cup canola oil
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1 ice cube
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1 Persian cucumber, finely diced (1 cup)
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2 red radishes, halved and thinly sliced
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1 tablespoon vodka, preferably lemon vodka
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1 tablespoon extra-virgin olive oil
Directions
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In a medium bowl, toss the salmon with the lemon zest, sugar, 2 teaspoons of sea salt and the smoked salt. Cover the fish with plastic wrap and refrigerate for at least 8 hours or overnight.
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Meanwhile, in a blender, combine the dill, canola oil and ice cube and puree until nearly smooth. Strain the oil through a fine sieve into a glass bottle or bowl, pressing gently on the solids.
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Stir the cucumber, radishes, vodka and olive oil into the salmon and lightly season the tartare with sea salt. Serve the tartare with blini and a drizzle of the dill oil.
Make Ahead
The dill oil can be refrigerated overnight. Serve at room temperature.
Suggested Pairing
To serve with this tartare, Anya von Bremzen makes lemon-infused vodka by simply steeping the peel (minus the pith) of 1 lemon in vodka for a day. The tartare would also go well with a similarly bright, citrusy white wine like an Albariño.