Put the vodka and beet 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 creates a beautiful red
color, with all your salmon dishes. Rinse the salmon carefully and pat dry well.

Brine the salmon with the salt and sugar, also place a thin layer on the bottom of a dish, and place the salmon fillet on top.
Sprinkle the rest of the brine mixture over the salmon fillet and refrigerate for 12 hours. Carefully rinse the salmon again until all the salt is off and pat
dry. Refrigerate again for 12 hours to allow the salmon to dry thoroughly.

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 allow to smoke for at least 4 hours. Wrap plastic wrap around it and store at least overnight in the refrigerator.

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 safely work with raw
salmon. In that case, fill a dripping pan with ice to keep the temperature of the salmon low.