Piquillo Peppers Stuffed with Spicy Salmon Tartar with Lemon Oil

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Salmon Tartar:

1 1/2 pounds salmon, cut into 1/4-inch dice

3 tablespoons Dijon mustard

2 tablespoons pureed canned chipotles

1/4 cup capers, drained

1/4 cup finely chopped scallions

2 tablespoons finely chopped cilantro

2 tablespoons olive oil

16 roasted piquillo peppers

2 tablespoons lemon oil

Lemon oil:

1 cup olive oil, divided

Zest of 2 lemons

Salt and pepper, to taste