Beetroot Gravlax with Horseradish Sauce

Ok I can't believe I have never done this before.  I've been fantasizing over this for an entire year.. why did I wait this long?  It's so easy!

Inspired by Jamie Oliver

Cure

750g Salmon

200g beets, peeled

100g sea salt

50g sugar

50g horseradish

5 cL vodka

1 bunch fresh dill

zest from 1 lemon

Sauce

3 Tbsp yogurt

2 Tbsp freshly chopped dill

2 Tbsp lemon juice

2 Tbsp mayonaise

3 Tbsp horseradish

black pepper

Directions

1.  Make the cure by blending everything but the salmon and 1/2 bunch dill together.

2.  Rub the cure all over the salmon, then cover with plastic wrap and weight it in the fridge for 48 hours.

3.  Carefully scrape the cure off the salmon and rinse.  Pat dry and lay the rest of the dill over the salmon with some nice and heavy grinds of pepper.  Re-wrap tightly and let sit one more day.  It will keep for up to 2 weeks in the fridge.. but it seriously won't last that long.

4.  Make the sauce and stir.

Just look at that color!  It looks like steak!

To serve, thinly slice the salmon and arrange on a plate alongside the sauce.

You just won the holidays.