Ruby-stained salmon gravlax

1. Line 9×13 inch baking dish with layers of cellophane cling wrap allowing layers to hang out of sides for later wrapping. In bowl, mix salt and sugar well.
2. Place larger half of salmon skin-side-down into prepared dish. Sprinkle with 1/3 of salt mixture.
3. Top with beet, dill, lemon zest and lemon slices; drizzle vodka overtop. Sprinkle with 1/3 of salt mixture.
4. Top with remaining salmon skin-side-up. Sprinkle with remaining salt mixture.
5. Wrap as tightly as possible with overlapping cellophane. Add more layers, if leaking. Flip bundle.
6. Place in refrigerator for 48 hours, flipping bundle every 12 hours.
7. Sea salted caper butter – In bowl, combine butter, chopped capers and sea salt.

To slice: Scrape salmon clean and rinse. Dry well with paper towel. Slice with sharp knife into paper-thin slices. Discard skin.

Serve on dark rye bread topped with sliced gravlax, dill and fresh lemon.