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