Put the vodka and beetroot in the food processor and puree. Place the salmon in this mixture for at least 8 hours. By the way, you can use this technique, which gives a nice red
colour, you can use this technique for all your salmon dishes. Rinse the salmon carefully and pat dry.

Brine the salmon with the salt and sugar, put a thin layer at the bottom of a dish, and place the salmon fillet on top.
Sprinkle the rest of the pickling mixture over the salmon fillet and leave to cool for 12 hours. Carefully rinse the salmon again until all the salt has come off and pat
dry. Leave it to cool again for 12 hours, so that the salmon can dry properly.

Light a cold smoke generator and fill it with smoke dust. Place it on the plate setter of The Bastard. Place the salmon fillet on the grid
of The Bastard and leave to smoke for at least 4 hours. Wrap in plastic foil and keep in the fridge for at least one night.

The longer you wait, the more intense the smoke flavour.

Tip:
If the outside temperature is above 15°C or if the sun shines on the black Bastard , the temperature becomes too high to work safely with raw salmon.
safe to work with raw salmon. Fill a drip pan with ice to keep the temperature of the salmon low.