Gravlax-Style Salmon Tartare with 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.