Quick Salt-cured Salmon

Make the herbed salt: using a mortar and pestle, grind salt, dill, and lemon zest together.

Sprinkle 1 tablespoon herbed salt on a plate. Chill until ready to use.

Prepare the salmon: using a sharp knife, make slices thin enough that the salmon holds together, but much thinner than sashimi. place salmon on the chilled plate with the salt. Sprinkle more herbed salt on top. Drizzle with olive oil. Cover with cling wrap and let it cure for 30 minutes to an hour. Discard salt.

To serve, spread sour cream on crackers. Top with cured salmon. Garnish with alfalfa sprouts and chopped radishes.