Salmon Tartare with Grapefruit and Dill | RICARDO

Ingredients

• 1 red or pink grapefruit
• ⅓ cup (75 ml) sour cream
• ½ tsp pink peppercorns, crushed
• 2 tbsp shallots, finely chopped
• 1 tbsp (15 ml) rice vinegar
• 1 tbsp (15 ml) water
• 2 Lebanese cucumbers
• 1 ½ lb (675 g) fresh salmon without skin
• 3 tbsp (45 ml) olive oil
• 2 tbsp dill, finely chopped, plus more for serving
• 2 tbsp whole-grain mustard
• 2 tbsp ox-eye daisy capers or regular capers, chopped
• 1 tsp (5 ml) Tabasco-style sauce or more to taste
• Edible flowers (optional)