Beetroot Gravlax

Prepare the Salmon

1. 1Pat the salmon fillet dry with paper towels. Ensure it is completely free of moisture.
2. 2In a bowl, mix together the grated beetroot, chopped dill, sugar, and salt. If using, add the vodka.
3. 3Place the salmon fillet, skin-side down, on a large piece of plastic wrap or parchment paper. Spread the beetroot-dill mixture evenly over the flesh side of the salmon, pressing it gently to adhere.
4. 4Wrap the salmon tightly in the plastic wrap or parchment paper. Place it in a dish or tray to catch any potential leaks.

Cure the Salmon

1. 1Refrigerate the wrapped salmon for 48 to 72 hours. Turn the salmon over every 12 hours to ensure even curing.
2. 2After curing, unwrap the salmon. Gently scrape off the beetroot-dill mixture. Rinse the salmon under cold water to remove any remaining cure and pat it dry.

Make the Horseradish Sauce

1. 1In a small bowl, combine the sour cream, grated horseradish, lemon juice, and chopped dill.
2. 2Season with salt and freshly ground black pepper to taste. Mix well and refrigerate until ready to serve.

Serve

1. 1Slice the beetroot gravlax thinly against the grain.
2. 2Serve the beetroot gravlax with the horseradish sauce, traditionally accompanied by rye bread, a drizzle of mustard sauce, and fresh dill.