Salmon Crudo with Dill Pollen in Cucumber Cups

When we think of raw fish, Asian flavors often come to mind. But when I had the opportunity to try dill pollen from Marx Foods, the first thing I thought of was the traditional Norwegian flavors of dill with salmon and cucumbers. To showcase the pollen's intense flavor, leaving things raw seemed like the best option. Indeed, rich salmon and crunchy cucumber go together perfectly, especially with the earthiness of dill pollen. This is a light and refreshing dish that could be enjoyed as an appetizer or amuse bouche.

Salmon Crudo in Cucumber Cups with Dill Pollen

by Julie Kozarsky

serves four as appetizer

1 Tablespoon lemon juice

1 Tablespoon minced shallot

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon Marx Foods Dill Pollen, divided

6 ounces sashimi-grade salmon, diced fine

2 large cucumbers

First, prepare the cucumber cups. Peel, then cut off the rounded ends. Slice into 1 1/2-inch rounds.

If you have a melon baller, use it to scoop out most of the seeds from one side of a cucumber round. Leave enough at the bottom to hold the salmon mixture. If you don't have a melon baller, use a small sharp knife to carefully cut a ridge around the seeds of each round. Only cut on one side and don't go all the way through. Scoop out the seeds with a spoon.

In a medium bowl, mix the lemon juice, shallot, salt, pepper, and 1/2 teaspoon dill pollen.

Fold the diced salmon into the lemon juice mixture, blending well.

Assemble by scooping the diced salmon into the cucumber cups. Garnish with remaining dill pollen.