In a small bowl combine 1 cup crème fraîche, 2 tbsp finely chopped dill, 1 tbsp lemon juice, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Mix until smooth. Taste and adjust seasoning. Chill in the refrigerator while you prepare the rest so flavors marry (at least 15 minutes).

Quick Pickled Shallots

Pickle the shallots

Place 1 thinly sliced large shallot in a small jar or bowl. In a small saucepan combine 1/2 cup white wine vinegar, 1/4 cup water, 1 tsp sugar and 1/4 tsp salt. Heat until sugar and salt dissolve and the mixture is just warm. Pour over shallots, cool to room temperature (about 10 minutes), then refrigerate for at least 15 minutes. These can be made several hours ahead.

Fried Capers

Crisp the capers

Heat 1/2 cup neutral oil in a small skillet over medium-high heat until shimmering. Pat 1/2 cup drained capers dry with paper towels. Carefully add capers to the hot oil (they will sizzle) and fry, stirring, until they puff and turn slightly darker, about 30–60 seconds. Use a slotted spoon to transfer capers to a paper-towel-lined plate to drain and season lightly with a pinch of salt. Allow to cool and crisp further (they will continue to firm as they cool). Discard oil or reserve for another use once cooled.

Arugula & Lemon Vinaigrette

Prepare vinaigrette and toss arugula

In a small bowl or jar whisk together 2 tbsp fresh lemon juice, 3 tbsp extra-virgin olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust acid or seasoning. In a medium bowl toss 4 cups baby arugula with just enough vinaigrette to lightly coat (start with half and add more as needed).

Smoked Salmon Carpaccio Assembly

Prepare salmon

Lay out parchment or a chilled serving platter. Arrange 1 lb thinly sliced cold-smoked salmon in an even single layer or slightly overlapping rosettes across the platter. Drizzle 2 tbsp extra-virgin olive oil lightly over the salmon, sprinkle 1 tsp sea salt, 1/2 tsp freshly ground black pepper, 2 tbsp finely chopped dill and 1 tsp lemon zest evenly across the fish.

Plate components

Dollop small quenelles or teaspoons of the chilled dill crème fraîche across the salmon (about 1–1.5 tbsp per dollop). Scatter a few fried capers evenly over the fish for bursts of crisp briny flavor. Add several spoonfuls of quick-pickled shallots where desired to add brightness and bite.

Finish and serve

Mound or arrange the dressed arugula to one side or in the center of the platter. Garnish with lemon wedges and microgreens or extra dill if using. Serve immediately with 8 slices of soda bread or crackers on the side so guests can spread crème fraîche and top with salmon. Encourage diners to squeeze a little lemon over the fish before eating.