- 3/4 pound skinless salmon fillet, cut into 1/4-inch dice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon sugar
- 2 teaspoons sea salt, plus more for seasoning
- 1/2 teaspoon smoked salt
- 1 cup lightly packed dill, thick stems discarded
- 1/2 cup canola oil
- 1 ice cube
- 1 Persian cucumber, finely diced (1 cup)
- 2 red radishes, halved and thinly sliced
- 1 tablespoon vodka, preferably lemon vodka
- 1 tablespoon extra-virgin olive oil
- Quick Buckwheat Blini, for serving
How to make this recipe
- 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.
- 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.
- 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.
The dill oil can be refrigerated overnight. Serve at room temperature.
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.