Beetroot and vodka infused gravlax for Easter
Ingegerd, a reader in Kristianstad, loves “gravlax”, but wanted to try something different for Easter. So she sent us this recipe. Voilŕ red beet and vodka salmon.

˝ kilo salmon fillet (approximately 1 pound)
2 oz sugar
1 oz salt
1 red beet beetroot
1.5 Tablespoon lemon vodka

Put the salmon, skin-side down, on a plate. Rub the other side of it with sugar and salt. Peel the beet and grate it, and put the grated beet on top of the salmon. Splash the vodka over it. Now turn the salmon so that the skin-side is up, and cover it with plastic. Let sit, “grava”, in the fridge for 2 days. When you serve it, you simply scrape off the beets and cut the salmon into fine slices.