- Line a baking dish or roasting pan big enough to hold the side of salmon with some cling film, leaving enough extra to pull back over the salmon later. Lay the salmon skin-side down in the dish.
- Mix together salt, brown sugar and pepper. Sprinkle half the mixture over the salmon and gently rub into the flesh.
- Sprinkle over the chopped dill, then gently pour the vodka over the salmon.
- Sprinkle the remaining salt mixture over the salmon and pat it all down onto the flesh. Bring the cling film over and tuck it in neatly around the salmon.
- Find a bread board or something similar and sit it on top of the salmon with a couple of tins of baked beans or something equally heavy on top to weigh the salmon down.
- Put the salmon in the bottom of the fridge and forget about it for 48 hours.
- Take it out and gently drain away the liquid which will have collected in the pan. Scrape everything off the fish and pat down with some paper towels.
- Turn the salmon over on a large board and, using a sharp knife, cut away the skin to leave the salmon fillet. Slice very thinly and serve.
Cook's tip: Peel and grate a large beetroot and pat all over the salmon just before you add the chopped dill. Add 1 tablespoon peeled and grated raw horseradish to the beetroot for extra flavour.