2 2 kg. salmon fillet with skin
300 300 gr. salt
700 700 gr. sugar
400 400 gr. beets
20 20 gr. dill
30 30 gr. vodka
step 1
First, get rid of the fish bones and pour vodka (also, rum or cognac) on it, then add some thinly chopped dill and grated beetroot.
step 2
Cover the fish with a salt and sugar mix, wrap in a tinfoil and keep in fridge for 12 or 24 hours (depending on the thickness of your fillet).

How To Serve

Then cut the fish into thin slices.