Salmon Tartare With Cucumber Salad

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Washington Post


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1 pound skinless salmon fillet, pin bones removed (see headnote)

1/2 teaspoon caraway seed, coarsely ground

Fronds from 1 to 2 stems dill, minced (1 to 2 tablespoons)

1 teaspoon salt

1/2 to 2/3 pound seedless (English) cucumber, peeled and cut crosswise into thin slices

1 teaspoon sugar

2 medium shallots, finely chopped (2 tablespoons)

Rye crackers, for serving (optional)

Salmon or trout roe, for garnish (optional)

Gel and seeds of 1 medium tomato, for garnish (optional)

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