Slice thinly and serve with anything your heart desires. Great as part of antipasto platters, with scrambled eggs, or as part of a salad with lots of fresh rocket and herbs.
Feel the salmon for bones with fingertips; if any are found remove with tweezers.
In a bowl mix together the grated beetroot with salt, sugar, lime zest, fennel or dill, vanilla and vodka.
Lie the salmon skin side down on a large piece of cling wrap and place in a container just slightly bigger than the salmon piece. A pretty snug fit is what you are after.
Press the cur