Combine all of the ingredients (besides the salmon!) in a blender and whizz to a paste – it’ll be quite liquid-y.

Place the salmon on a baking tray. Rub a little of the beetroot cure into the skin then place the fish skin down in the tray.

Pour the rest of the cure all over the salmon and use your hands to press as much of it into the flesh as possible.

Cover the tray with clingfilm and place another tray with a weight on it on top to press down onto the salmon.

Store in the fridge for 48 hours.

After curing for two days, pour the liquid from the tray and use your hands to scrape away the cure from the flesh and skin of the salmon. Use kitchen paper to further wipe away any of the curing mix.

Now it’s ready to use! You can cut away thin slices on a slight angle along the length of the flesh.

To store, press some fresh dill into the flesh and tightly cover with clingfilm. You can store this for up to a couple of weeks.

Add the wet ingredients to the dry ingredients and whisk to form a smooth batter.

Heat a drizzle of olive oil in a non-stick frying pan, then add a tablespoon measure of batter for each blini – cook about 4-5 at a time.

When bubbles start to form on the blinis, flip them over. They should take a few minutes to cook both sides.

Add more oil to the pan as needed with each batch.

Place cooked blinis on a wire rack to cool and to stop them from getting clammy as they do. These can be made in advance – story in a Tupperware container – use baking paper to separate layers of blinis.

Whisk together all of the ingredients. That’s it!

Add a tsp of the horseradish cream to a blini. Top with a couple of slithers of gravlax and a little fresh dill.