Recipes Gravlax-Style Salmon Tartare with Dill Oil Be the first to rate & review! For this variation on classic salmon gravlax, Anya von Bremzen cuts the fish into small cubes before adding salt and sugar, so it cures quickly—overnight instead of over several days. She serves the tartare as an hors d’oeuvre with blini (it’s also great with crackers) or as a first course by itself, with pretty, green dill oil and smoked salt. Slideshow: Salmon Recipes By Anya von Bremzen Anya von Bremzen Anya von Bremzen is a three-time James Beard Award-winning author and food writer. She frequently contributes to Food & Wine, Travel + Leisure, Saveur, and AFAR. Anya has published eight acclaimed cookbooks, including Mastering the Art of Soviet Cooking. She has taken readers on a culinary journey around the world through her writing.Experience: Moscow-born Anya von Bremzen was a concert pianist sidelined by a hand injury and looking for something to do. That something turned out to be her award-winning first cookbook, Please to the Table (1990), which launched her illustrious food writing career. She has taken readers around the world through her writing in magazines and cookbooks, from Russia, Turkey, and Spain to Latin America, Cuba, and Asia. In addition to winning three James Beard Awards, Anya was nominated six more times for her work. When she is not crisscrossing the globe on her many culinary adventures, Anya divides her time between New York and Istanbul.Education: Anya studied to be a concert pianist at The Juilliard School. Food & Wine's Editorial Guidelines Updated on January 19, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Total Time: 40 mins Yield: 6 Ingredients 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 Directions 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. 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. Rate it Print