Remove salmon fillet from packaging. Pat dry. Place in a form lined with cling film so that its edges hang down. Sprinkle with salt. Enough to cover the fish completely.

Let's prepare the marinade. Cut the raw beetroot into small pieces and put it in a blender. Add the pepper mixture and gin (or vodka). I have gin with an incredible pine aroma.

Add grated horseradish. I prepared marinated horseradish. But you can just grate fresh. Beat into a smooth puree. Try it.

Finely chop the dill, including the stems. Save some of the dill for later. Place the dill on the fish. Wrap the ends of the film, tightly wrapping the fish in film. Place a small weight on it and refrigerate the salmon for 48 hours.

Remove the film from the salmon. Rinse off all the marinade and pat the fish dry with a paper towel. Remove the skin.

Sprinkle the surface of the fillet with fresh dill. Wrap in paper. In this state, Gravlax can be stored in the refrigerator for a couple of weeks. Vacuum is a great solution.

Before serving, cut the fish into thin slices. Serve with sauce.