Red Vodka Salmon

I make this Salmon every year for Christmas. I cut it in thin layers and and serve it with fresh bread, creme Fraiche, slices of lemon and some fresh dill. If you celebrate Christmas eve not in your own house, this is also a perfect treat to bring.

In Beetroot & Vodka cured Salmon 

ingredients

one fresh Bio-Salmon Filet, about 600-800g
(make sure you have the thicker part, not the thin end of the filet)
200g raw beetroot 
80 ml Vodka
80g salt
80g sugar
zest of 1 organic Lemon
0,5 tsp black pepper

some Creme Fraiche and dill to serve

steps 

Remove the skin and brown fat of the salmon.

Peel the beetroot and chop it in pieces.  Add the beetroot, vodka, sugar and salt to a food processor and mix until you get a puree.

Place the salmon, pepper, lemon zests and the puree in a big freezer bag, let the remaining air out and knot it. 

Place in the fridge for about 2 days and make sure the fish is evenly covered with the red puree, turning the bag once in a while. (My fish here is about 3 cm thick, if you have a very big and thicker filet, make it 3 days) The longer it rests in the salty fluid, the more water will be removed from the fish.

After 2 days, remove the fish from the bag and fluid and dry it with a kitchen paper. Slice it in thin layers and serve with some fresh dill, a dollop of creme fraiche and some toasted bread.