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A modern take on classic gravlax: fresh salmon cured with equal parts sugar and salt, a splash of vodka, beet juice for a vibrant pink hue, and plenty of dill. After 24 hours of refrigeration under weight, the salmon is thinly sliced and served with capers, radish, scallions, parsley and a drizzle of extra‑virgin olive oil. Perfect for brunch, cocktail parties, or a sophisticated snack.
