For the first cure, blitz the beetroots, orange and lemon zest, bashed juniper berries (if using) in a food processor until you get a fairly smooth paste. Transfer into a bowl and stir in the rock salt and sugar. Pour in the gin and give it a good mix.

On a large baking tray, place a layer of aluminium foil at the bottom and another layer of cling wrap on top. Lay the side of salmon skin-side down on the cling wrap and slowly pour over the beetroot cure. Use a spatula to spread it all over the salmon flesh. Once it is well covered, wrap the salmon tightly in the cling wrap. You may need a second layer of cling wrap for this if it is not big enough. Place it in the fridge for 24 hours.

The next day, take the salmon out of the fridge and carefully unwrap the cling wrap. Using a spatula, push the cure to the sides. Remove the salmon and discard the cling wrap and the beetroot cure. Hold the salmon over another large tray or dish and slowly rinse off the cure with 100ml water or gin. By now, it should have shared its wonderful flavours with the fish and turned it a really vibrant colour.

For the second cure, mix together the chopped herbs, grated horseradish and gin in a bowl. Place another layer of cling wrap on top of the aluminium foil on the baking tray. Put the salmon on the cling wrap, skin side down, and pack the herb cure onto the salmon using your hands. Make sure you cover all the flesh, you don't want any air getting to it. Wrap it again in the cling wrap. Use a second layer of cling wrap if required to tighten it. Pop the salmon back in the fridge for another 24 hours.

The next day, your salmon will be perfectly cured and ready to eat. You don't need to rinse off that second cure, simply push most of it to the side to discard (leaving some on top for presentation). Remove the skin with a sharp knife and slice the salmon as finely as you can. To finish, pile the sliced gravlax on a plate and serve together with toasted bagels or brown bread, fresh dill, capsicum, red onions and cream cheese dip (I used spring onion from my local deli). Enjoy!