Beetroot-Cured Salmon (Gin or Vodka)

Step 1: Add the beetroot, sugar, salt and the ingredients for either the gin cure or the vodka cure to a food processor. Blend on high until pureed like a smoothie, about 15 seconds, scraping down the sides as needed.

Step 2: Choose a container that fits the salmon snugly while allowing it to lie flat. Line it with two large pieces of cling wrap, overlapping one horizontally and one vertically like a cross, with enough wrap to enclose the salmon completely.

Step 3: Spread the beetroot mixture over the cling wrap in the container. Lay the salmon on top, flesh side down. Press lightly so the flesh is fully in contact with the beetroot mixture, not the base of the container.

Step 4: Wrap the salmon securely in the cling wrap and cover the container with its lid, or seal it with more cling wrap. Refrigerate for 48 hours without turning the salmon.

Step 5: Unwrap the salmon, rinse off the beetroot mixture, and pat it dry.

Step 6: If time allows, put the washed and dried salmon in an airtight container and refrigerate overnight. This gives the salt time to redistribute more evenly through the salmon.

Step 7: Mix the horseradish cream ingredients together until smooth.

Step 8: Use a potato peeler to cut long ribbons lengthwise from the cucumbers. Toss the ribbons with the vinegar and salt, and leave for 10 minutes. Drain off the liquid, toss the cucumber with the dill, and transfer it to a serving dish.

Step 9: Heat the oil in a small pan to 190°C / 375°F. Fry the capers for 30 seconds to 1 minute, until crisp. Drain them on paper towels and leave to cool.

Step 10: Brush the bread lightly with olive oil on both sides. Bake at 180°C / 350°F for 8 minutes, turning halfway, until crisp.

Step 11: Place the uncut salmon on a serving platter that can be cut on. Scatter the salmon with the crispy capers and fresh dill. Arrange the crisp bread and horseradish cream alongside, with fresh lemon if using.

Step 12: Cut thin slices down to the skin without cutting through it. Turn the knife blade so it is almost parallel to the skin, then carefully cut each slice away from the skin; the skin is not eaten. Spread horseradish cream on the crisp bread and top with salmon, a few capers and a sprig of fresh dill.