How to Make It
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.