Beetroot Cured Salmon (Gin or Vodka)

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subheading: CURED SALMON - BASE:

1kg/ 2 lb single piece of fresh salmon , skin on (even thickness, already trimmed like this, or 1.5kg/3lb untrimmed, Note 1)

400g/ 14 oz beetroot/beet (raw), peeled and diced in 1cm / 0.5" cubes (500g/1 lb weight pre-peeling)

1 cup cooking salt / kosher salt (NOT iodised and NOT table salt, Note 2)

⅔ cup white sugar

subheading: VODKA CURE FLAVOURINGS (OPTION 1):

4 tsp caraway seeds , whole

4 tsp white peppercorn , whole

4 tsp coriander seeds , whole

5 ½ tbsp vodka (OK to omit, Note 5)

subheading: GIN CURE FLAVOURINGS (OPTION 2):

4 tsp black peppercorns , whole

4 tsp juniper berries , whole

4 tsp coriander seeds , whole

5 ½ tbsp gin (OK to omit, Note 5)

subheading: HORSERADISH CREAM (FOR SERVING, NOTE 6 OPTIONS):

1 cup sour cream

3 tbsp horseradish (fresh), finely grated (Note 6)

¼ tsp salt

¼ tsp lemon zest

1 tsp chopped dill

subheading: CUCUMBER RIBBONS, LIGHTLY PICKLED:

2 cucumbers (Lebanese not the long English/Telegraph ones)

2 tbsp red or white wine vinegar

¼ tsp salt

2 tsp dill , roughly chopped

subheading: FOR SERVING:

Dark rye bread , thinly sliced 3mm / ⅛ " (or crackers or other thinly sliced bread)

⅓ cup capers (some for garnish, some for assembling bites)

¼ cup oil (vegetable, canola)

Fresh dill sprigs and lemon wedges or slices

Directions at recipetineats.com

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