Rinse the salmon fillet, remove any stuck bones with tweezers, and dry thoroughly with paper towels.

On a fine grater, grate horseradish, beets, and lemon zest. Finely chop the dill and mix it in a bowl with the salt and sugar.

Spread 1/3 of the mixture evenly on a sheet of baking paper and place the salmon skin side down on top of the mixture. Using a brush, thoroughly lubricate the fillet with strong alcohol (3-4 brushes), wait a little for it to be absorbed. Sprinkle the remaining mixture over the top of the salmon and smooth it out.

Wrap in paper, cover with a waterproof layer of film or foil, put in a sealed bag, and place in the refrigerator for 12 hours.

After 12 hours (but no more than 24, or the salmon will turn into shoe soles), remove the salmon, brush the salt mixture off thoroughly, and if it is very stuck, quickly rinse with cold water and dry with paper towels. To serve, slice thinly, remove the skin, sprinkle with lemon juice, and add horseradish (you can use ready-made).

Eat within 3-4 days.