Salted Salmon in Beetroot

Ingredients

Salmon (fillet) 700 g

Salt 160 g

Brown sugar 50 g

Horseradish 40 g

Beets 300 g

Vodka 50 g

Dill 1 bunch

Lemon 1 pc

For the sauce:

Sour cream 200 g

Mustard seeds 2 tsp

Sea salt 1 pinch

Ground black pepper 1 pinch

Dill

Place the fish skin-side down on a large tray. Remove the bones with tweezers. Next, spread the salt evenly over the fish fillet. Sprinkle sugar evenly on top for a sweet note. Next, carefully add the horseradish and beets.

Gently pat the fillet with your hands, distributing all the ingredients. Drizzle with schnapps (or vodka). Sprinkle with dill. And finally, sprinkle with finely grated lemon zest.

Wrap the tray tightly with plastic wrap. Place two bottles of water, or just something long and heavy, on top. That's it! Refrigerate the fish for 48 hours.

After two days, unwrap the wrap, pour out all the juices, and remove any marinade by hand. Dry the fillets with a kitchen towel.

Now your task is to remove the skin from the fish. You should also remove the brown part, which is usually found on red fish. Again, use a sharp knife.

Slice the finished fish thinly and serve with the sauce. For the sauce, simply mix all the ingredients together.

Enjoy!