Grate the beets and mix in a bowl together with the zest and juice from the lemon and from the orange, salt, sugar and gin.
2
Place the salmon on a baking sheet with a plastic wrap, and cover the whole salmon with the beetroot mixture. Wrap the salmon in the plastic wrap and leave it for 48 hours.
3
Scrape off the beetroot mixture but do not rinse the salmon. Cut into thin slices before serving.
4
Whisk together sour cream and grated horseradish. Season with salt, pepper and lemon juice.
5
Cut the sourdough bread into thick slices and serve with the horseradish cream and salmon.
