Raw-spiced salmon with beet

400 g of raw salmon fillet
2 kpl beetroots
50 g coarse seasalt
Debone the raw salmon and cut off the fat.
Peel and shred the beetroots.
Place the raw piece of salmon on SAGA Cooking Paper and pour salt all over the fillet. Spread the shredded beetroots evenly on top of the fillet.
Wrap the fillet in the Cooking Paper and place it in the fridge for a day.
Unwrap the fish and remove the beetroot. Cut paperthing slices off the fillet and serve with the beetroot and pear salad with clovedressing.