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
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.