Beetroot Gravadlax

Salmon Gravadlax (prepare 48 hours in advance)

• 1 orange thin peelings of skin
• 2 juniper berries
• 150 g cooked beetroot peeled
• 200 g coarse sea salt
• 120 g Demerara sugar
• 30 g vodka
• 1 fresh salmon fillet boned, skin on (approx. 600 g)

Lemon Dill Cream

• 100 g double cream
• 20 g lemon juice
• 1 pinch fine sea salt to taste
• 1 pinch ground black pepper to taste
• 5 g fresh dill leaves approx. 1 small handful, leaves only