Gravlax-Style Salmon Tartare with Dill Oil

• 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

1. In a medium bowl, toss the salmon with the lemon zest, sugar, 2 teaspoons of sea salt and the smoked salt.
2. Cover the fish with plastic wrap and refrigerate for at least 8 hours or overnight.
3. Meanwhile, in a blender, combine the dill, canola oil and ice cube and puree until nearly smooth.
4. Strain the oil through a fine sieve into a glass bottle or bowl, pressing gently on the solids.
5. Stir the cucumber, radishes, vodka and olive oil into the salmon and lightly season the tartare with sea salt.
6. Serve the tartare with blini and a drizzle of the dill oil.

salmon fillet, lemon zest, sugar, salt, salt, dill, canola oil, cucumber, red radishes, vodka, extravirgin olive oil, blini

Taken from www.foodandwine.com/recipes/gravlax-style-salmon-tartare-dill-oil (may not work)