Take a small side of salmon (500g), skin on and lay in a deep dish. Sprinkle with 100g rock salt and 40g brown sugar. Then add on top (in this order) 30g grated horseradish, 200g raw beetroot, peeled and coarsely grated, a sprinkling of vodka or schnapps (40ml), a large bunch of dill and the grated peel of 1 lemon. 

Pat everything down gently, cover/seal with two layers of cling film and place in the refrigerator with a couple of heavy tins on top for 48 hours.

Unwrap the salmon, discard the beetroot mixture and drain the collected liquid. Pat dry with some kitchen paper and place on a cutting board skin side down. Slide a sharp knife just above the skin and slide through to cut and remove the salmon skin. Cut thin slices on an angle and place on a serving dish.

Serve with a dill sauce (combine 200ml soured cream with 2 tsp wholegrain mustard, the zest and juice of ½ a lemon and a small handful of finely chopped dill).

Serves 4-6 as a starter.

Note: The salmon will keep for up to 2 weeks in the refrigerator (unsliced)