Salmon Gravlax Salad with Raspberries and Lemon Dressing

Instructions

1. 1

   In a small bowl, combine the lemon zest, vodka and horseradish. Set aside.

2. 2

   In another bowl, using a fork, crush the raspberries into a purée. Add the brown sugar and salt. Mix well.

3. 3

   In an 11 x 8-inch (28 x 20 cm) glass dish, place the salmon skin-side down. Brush the flesh-side of the fish with the horseradish mixture, then the raspberry mixture. Cover with plastic wrap. Refrigerate for 36 hours.