Salmon Gravlax. A stunning addition to any appetizer spread. The salmon is cured in a fragrant mixture of beets, horseradish, fresh dill, and a hint of vodka, which imparts a gorgeous color and a deliciously earthy, tangy flavor. After 48 hours of curing, the salmon becomes tender and full of depth, perfect for slicing thinly and serving with a refreshing Lemon Crème Fraiche. The creamy, citrusy dip, made with lemon zest, juice, and fresh dill, pairs beautifully with the gravlax, offering a zesty contrast. This recipe is as impressive as it is indulgent, making it perfect for special gatherings or festive occasions.