Pickled fish with horseradish and beets

This fish is good in and of itself. But it can become an ingredient in a lot of festive dishes - from tiny canapes to fundamental salads. An interesting idea is to serve it on small pancakes. There is more that graceful fish slices with scarlet beet edging are a real table decoration.

Ingredients

• 1.5 kg fillet of salmon or any red fish on the skin
• 150 g coarse sea salt
• 60 g sugar
• 150 g dill
• 40-50 ml of vodka
• 40 g fresh horseradish
• 1 small beet

Directions

1. Prepare the marinade: finely chop the dill, mix with salt and sugar. Finely grate horseradish, grate beets coarsely.
2. Place the salmon fillets in an enamel tray, skin side down. Sprinkle generously on top of the fillet with a mixture of sugar and salt, chopped dill. Spread horseradish, grated beetroot evenly on the fillet, pour with vodka.
3. Tighten the tray with cling film and refrigerate for two days. Before serving, scrape the marinade off the fish and pat dry with paper towels. Cut into thin slices.