Based on a recipe from Anna-Maija’s and Juha Tanttu’s book, Food from Finland. Short of knowing a fisherman, I get my salmon for this from a reliable sushi-grade fish monger. In Portland, Maine, this would be Brown’s Trading Company. If anyone in Maine knows of another reliable source, please let me know!

Ingredients

4 serv.

g salmon, lightly salted and diced into tiny cubes↗400 g
tablespoon dill, finely chopped↗1 tablespoon
tablespoon mayonnaise↗1 tablespoon
tablespoon sour cream or 1 tablespoon creme fraiche↗1 tablespoon
tablespoon cream↗1 tablespoon
teaspoon lemon juice↗1⁄8 teaspoon
salt↗
fresh ground white pepper↗
To decorate
fish roe↗
dill sprigs↗
Accompaniments
black bread or white bread, toasted↗

Step-by-step instructions

1
Mix first 5 ingredients in a bowl. Season with lemon juice, white pepper, and salt, if necessary. Check the seasonings.
2
Form the mixture into serving portions just as you would beef steak tartare.
3
Decorate with fish roe and springs of dill.
4
Serve with toast.

Source: food.com

Original recipe ↗

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