In a bowl, mix all of the ingredients together, except for arctic.
Spoon ½ of the Vodka Cure on the bottom of a dish, place fish skin side down. Cover and top with remaining Vodka Cure. Refrigerate for 1 hour, remove fish, rinse under cold water and pat dry, place on a cooling rack.
Soak 1 cup of wood chips in water for 10 minutes.
Preheat oven to 200F.
Place another cup of dry wood chips in a foil packet. Place directly over the flame of a stove (or over the hot coals of a barbeque).
Once wood chips begin to smoke, add soaked wood chips to foil packet. Poke holes in packet, place in a roasting pan and immediately place in oven to retain smoke.
Place cooling rack with fish over roasting pan in oven.
Smoke in the oven until tender, approximately 30 minutes. Set aside for assembly.
Place whole potatoes in a pot of cold water seasoned with salt. Bring to a boil, remove potatoes from heat and allow potatoes to cool in water.
Remove from water, peel and grate into a bowl.
Add remaining ingredients, except for oil.
Heat vegetable oil in a large Le Creuset Iron Handle Skillet over medium-high heat. Spoon ¼ cup of mixture into pan. Cook on both sides until crispy and set aside until assembly. Repeat with remaining mixture.
Place vinegar, water, sugar and salt into a small pot. Bring to a boil, remove from heat and add shallots and radishes. Place in fridge to cool.
Prepare an ice bath. Bring a pot of salted water to a boil, add dill, blanch until bright green, approximately 30 seconds. Remove and place in ice bath.
Remove dill, wrap in a clean kitchen towel and squeeze over sink to remove water.
Place dill in a blender with remaining ingredients, blend until smooth adding more olive oil if necessary.
Set aside for assembly.
Place 1 Potato Latke on a plate with approximately ½ cup of flaked Vodka Cured Smoked Arctic Char.
Garnish with Pickled Vegetables, a celery leaf and picked dill.
Place ½ of quail egg beside Potato Latke.
Spoon 1 tablespoon of dill puree on plate.
Spoon 1 tablespoon of crème fraiche on plate.
Garnish with trout and osetra caviar.
