Ingredients

500 g skinless side of pin-boned Fish With A Story

100 g good-quality sea or rock salt

100 g sugar

200 g beetroot, ready-cooked and grated

zest of 2 lemons

Method

1. Take a large plastic container or glass baking dish – not too shallow, as the fish will kick off plenty of liquid that the salt draws out.
   
   
2. Place a 500 g skinless side of pin-boned Fish With A Story in the dish.
   
   
3. Tip over the salt, sugar and beetroot. Mix it all together with your hands and into the fish. You can use shop-bought beetroot which comes in vinegar. If using home-cooked beetroot, then add 2 tbsp of wine vinegar.
   
4. Add the zest of a lemon or two.
   
   
5. Top the fish with a dinner plate to weigh it down along with 2–3 heavy tins from your pantry. 
   
   
6. Place in the fridge for 2–3 days to cure before using.
   
   
7. After curing, remove and discard all the curing ingredients.
   
   
8. Rinse the fish in cold water and pat dry with paper towel.
   
   
9. Slice, beautify with a few sprigs of dill or pretty herbs, and serve on rye bread with some sour cream and salad.