Ingredients:

1-1.5 lbs of fresh salmon

3-4 medium sized beets

1 cup of salt

2/3 cup of light brown sugar

5 Tbs of Vodka

4 tsps of caraway seeds

4 tsps of white pepper

4 tsps of coriander seeds

1/2 cup of horseradish (cream cheese also an option)

1/2 cucumber cut into ribbons

3-4 slices of sourdough bread halved

1/3 cup of capers

1 lemon sliced

2 Tbs of fresh dill

Directions:

Peel & dice beets

Blend beets, vodka, coriander, caraway, sugar, salt and white pepper until it becomes a grainy consistency

Pour the mixture in a bag and place salmon in. Make sure you tie or zip tightly. Place in a deep dish and in fridge for 48 hours

After 48 hours take out and let the water run on top of salmon to remove all excess beet, sugar and salt

Place on a plate and pat dry with a paper towel. Cover with plastic wrap and place in fridge for another 12 hours. This will allow for flavor to penetrate flesh and skin.

After 12 hours slice and serve with cucumber ribbons in sourdough slices smeared with horseradish or cream cheese topped with dill and capers…a little squeeze of lemon gives the bite a different touch

Recipe adapted from recipetineats.com