Salmon Gravadlax

1 tbsp brown sugar
25 ml vodka
3 heaped tbsp sea salt
½ an orange, zest
2 lemons
bunch of fresh dill
2 x 150 g salmon fillets, pinboned, skin on
4 tbsp sour cream
1½ tsp grated horseradish
EV olive oil
250 g beetroot
SIDS RASPBERRY VINEGAR
1 punnet of cress
1 loaf of rye bread
SIDS SALT & PEPPER to taste

Place the sugar, vodka, salt, orange zest and the zest from 1 lemon into a bowl. Pick the dill leaves and reserve in a bowl of cold water in the fridge, then finely chop the stalks and stir into the mixture so well combined. Put the salmon fillets into the bowl, turning them over in the marinade until well coated, then cover with cling film and place in the fridge for 5 hours.
Meanwhile, make the horseradish sauce by adding sour cream, horseradish and the juice from ½ a lemon to a small bowl. Mix well, season with a pinch of SIDS SALT & PEPPER to taste and add a drizzle of extra virgin olive oil, then place in the fridge until needed.
Add the beetroot (including the juices) to a bowl with a splash of SIDS RASPBERRY VINEGAR. Season well with salt, then mash with a fork to a rough paste. Have a taste and add a splash more vinegar if you think it needs it, then set aside until needed.
After around 5 hours, remove the salmon from the bowl, then wipe off and discard any excess salt. Drain and finely chop the reserved dill leaves and rub all over the salmon. If you’re not serving straight away, sandwich the salmon together, with the skin-side outside and wrap in cling film, then return to the fridge, until needed.
To serve, remove the cling film and peel away the salmon skin, then transfer to a board and finely slice. Snip over the cress, then serve alongside the horseradish sauce, beets, rye bread and lemon wedges for squeezing over. Enjoy!