Step 1

Put the beetroot, sugar and salt in a food processor and whizz to a purée, then add the remaining cure ingredients and whizz again.

Step 2

Pour half of the cure into a large plastic container big enough to hold the fish and cure, lay the salmon on top and pour on the remaining cure. Cover and chill.

Step 3

The following day, remove the salmon and give the cure a good mix. Put the salmon back and spoon the cure back over, cover and chill for a further 24 hours.

Step 4

To make the pickled cucumber, whisk the white wine vinegar with the caster sugar and 2 tbsp of water. Pour over the cucumber, mix well and leave to pickle for several hours.

Step 5

Wash the salmon under cold running water and discard the cure. Slice the salmon into 2cm thick strips and serve with pickled cucumber and toasted rye bread.