Horseradish and Beet Gravlax

One of the most delicate and simple salmon preparations is gravlax, a Scandinavian specialty in which the fish is cured in a salt-and-sugar rub. No cooking is involved. I like to think of these paper-thin slices of raw fish as one step beyond Japanese sashimi. Typically, gravlax is seasoned with fresh dill, a brandy such as Cognac, and spruce sprigs. However, in this variation, raw grated beets and fresh horseradish are mixed together and spread on top of the salt cure. The horseradish subt