Graved salmon – marinated with beetroot, fresh horseradish, vodka and dill

Ingredients for 15 servings:

• 1 salmon fillet(s), without skin and bones, approx. 1.3 – 1.5 kg
• 200 g beetroot, fresh
• 100 g sea salt, coarse
• 50 g brown sugar
• 50 ml vodka
• 2 bunches of dill
• 1 lemon(s), organic or untreated
• 100 g horseradish root(s), fresh, or grated horseradish from the jar
• some dill
• some lemon zest
• some horseradish, grated

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

cut diagonally a magnificent play of colors

Peel and trim the beets, and cut into small cubes, wearing gloves if necessary. Place them in a tall mixing bowl with the salt, sugar, vodka, and dill and puree with an immersion blender. If desired, finely grate or chop everything. Grate in the lemon zest and horseradish, or use grated horseradish from a jar. Mix everything well. Pour some of the marinade into the bottom of a container and place the salmon skin-side down on top. Spread the remaining mixture over the fish and press down lightly; everything must be covered. Seal the container tightly with plastic wrap. If desired, you can weigh the fish down with a board and a weight, if desired. Then place the container in the refrigerator for at least 36 hours, or 48 hours if the salmon is particularly thick. The fish will then be fully marinated. Unwrap the marinated salmon, discard the liquid, and rub off the salty coating (it stains heavily; wear gloves if necessary). Pat the salmon dry with a paper towel. Garnish with fresh dill, a touch of freshly grated horseradish, and a little grated lemon zest, and garnish with small, cooked, lightly marinated beetroot cubes, if desired. Seal tightly with foil and refrigerate until ready to serve. Graved salmon will keep in the refrigerator for up to two weeks. There are two ways to serve: Using a long, flexible knife (preferably a typical salmon knife), slice the salmon diagonally into thin slices, right down to the skin, and then remove the slice. Arrange the slices as they come on a platter or in portions on the serving plates. This way, the magnificent play of colors is best displayed. I prefer the second method. Remove all the skin (again with the salmon knife) and, if necessary, remove the gray layer of oil—it simply looks better on the plate. Then cut vertically into slices about 5–8 mm thick and arrange as in the first method. In my opinion, this creates a more intense mouthfeel and therefore more enjoyment. Delicious with a simple salad and/or good bread. It also goes well with a not-too-spicy creamed horseradish and, depending on your taste, a fresh, full-bodied white wine, Prosecco, Champagne, etc.