Ingredients  
½ side of salmon 
300g cooked beetroot, sliced 
1 tbsp olive oil
½ tbsp Prosecco or white wine vinegar
160g salad leaves of choice, frisée works well
Salt 
Pepper

Marinade 
300g of raw beetroot ,peeled and grated 
90g horseradish freshly grated or from a jar 
½ bunch of dill, finely chopped 
250g of caster sugar 
175g of salt 
Pepper 
Lemon zest 

Crème fraîche
200ml tub crème fraîche 
2 tbsps creamed horseradish 
2 tbsp vodka 
5g fresh chives, finely chopped
Salt 
Pepper

Method  
Get a lipped tray or large baking dish. Line with clingfilm - you need enough to go over the fish comfortably. 

Take the salmon and carefully pull off the skin, you will need to be careful starting off but then it should all come away very easily.  Turn the salmon over so the skin side of salmon is down.  Carefully run your fingers over the salmon feeling for any pin bones.  If you find any, remove with tweezers. 

Put the marinade ingredients into a processor and blitz until a paste is formed.  Put half over the clingfilm (it needs to be the same length as the fish).  Put on the fish and top with the rest of the marinade over it.  Ensure all of the salmon is covered then completely cover with the clingfilm ensuring everything is sealed.  Cover with a smaller dish or tray and weigh down with some tins or weights.  Try to ensure the weights are evenly distributed.  Put into the fridge and leave for at least 12 hours and up to 5 days. 

Scrape off the marinade with your hands and rinse under cold water and pat dry with kitchen towel.  With a very sharp knife, cut off thin slices of the salmon. If you feel they are cut a little too thick, just put on clingfilm or grease proof paper and carefully flatten a little with a rolling pin.

When you are ready to eat, put the crème fraîche ingredients in a bowl and mix. 

Put the olive oil and Prosecco vinegar into a bowl with some seasoning and mix. Put the dressing over the leaves and put a little handful of leaves on a plate with 4 slices of the salmon, some slices of beetroot and a spoonful of the crème fraîche.