Swedish Salmon Crudo

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A Swedish twist on crudo with raw salmon drizzled with red beet infused vodka, rhubarb lemonade and walnut oil. Very cool, fresh and tasty lunch in hot and steamy Florida.  
Swedish Salmon Crudo
2 portions

1/2 lb of fresh salmon, skin off
3 teaspoons red beet infused vodka (put one medium sized peeled and boiled red beet with 6 oz of premium vodka, store in a dark place, use after two weeks)
1 teaspoon rhubarb lemonade (homemade, also available at IKEA)
1 teaspoon apple vinegar
1 teaspoon walnut oil
2 teaspoons small capers
1 sprig of dill or bronze fennel

Cut the salmon in thin slices and put them on a plate, cover with plastic and flatten with for example a mortar, put the plate in the fridge and mix and cover the salmon with the drizzle, sprinkle with capers and dill. Now chill with a glass of white and beautiful salmon.

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