Active Time
N/A
Total Time
40 MIN
Yield
Serves : 6
© Fredrika Stjärne

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

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