Main course with beetroot-marinated salmon

NB: Start with the fish one day before you serve the meal Proceed as follows

Grate the beetroot (remember gloves!).

Mix in the aquavit, peel from one clementine, salt, sugar, chopped dill and pepper.

Find a glass mould and put half of the beetroot mixture in the bottom of the mould. Place the salmon on top and spread the rest of the mixture on the salmon. Put as much as possible on the fish. Cover with cling film and place in the fridge.

The next day before serving: Melt the butter in a saucepan, chop the parsley and add water to cover the potatoes. Cook until tender and strain.

Stir the sour cream with the chilli.

Serving:

Lay out the rye bread and cut the fish into neat, thin slices. Spread the chilli cream on the slices and place the salmon on top.

Serve with parsley potato and extra horseradish cream. Garnish with dill.