Beet And Vodka Cured Salmon

• 9 oz skinless salmon fillet
• 1/4 cup chopped dill, plus additional sprigs, to serve
• 1 tbsp sugar
• 1/3 cup vodka
• 1 small beet, cooked and peeled
• None None Toasted brioche, creme fraiche, to serve
• None None FOR THE CUCUMBER PICKLE
• 2 None cucumbers, seeded and thinly sliced
• 2 tbsp sugar
• 2 tbsp white vinegar

1. Rinse salmon in cold water and pat dry with paper towel.
2. Place salmon in a medium bowl. Rub with combined dill and sugar to coat well. Pour vodka over. Cover with plastic wrap and refrigerate 4 hours, turning twice.
3. Grate beet into same bowl and turn salmon to coat. Refrigerate 6 hours, turning occasionally.
4. Wipe beet from salmon using paper towel. Cover and refrigerate until ready to serve.
5. For the cucumber pickle, place cucumber in a medium bowl. Combine sugar and vinegar in a small saucepan. Stir on low heat until sugar dissolves. Pour over cucumber and cool to room temperature. Refrigerate until ready to use.
6. Slice salmon into very thin slices. Spread brioche with creme fraiche and top with cucumber pickle and salmon. Serve topped with additional dill and season with black pepper to taste.

salmon fillet, dill, sugar, vodka, cucumber pickle, cucumbers, sugar, white vinegar

Taken from recipes-plus.com/api/v2.0/recipes/30957 (may not work)