Vodka salmon canapé

Method

1. Mix half of the dill, the salt and the sugar together and cover both sides of the salmon with the mixture.

2. Cover and refrigerate for four hours.

3. Place the grated beetroot in a plastic bowl and add the salmon and a generous slug of vodka. Marinate for another six hours, turning occasionally.

4. Mix together the red onion and remaining chopped dill with the crème fraiche and season the mixture with salt and freshly ground black pepper.

5. Cut the rye bread into small discs with a cookie cutter.

6. Remove the salmon from the marinade and slice finely.

7. Spread a little crème fraiche on the bread, top with a piece of salmon then garnish with caviar and tiny sprigs of dill. Serve immediately.