Rinse the salmon fillet and pat it very dry with paper towels. Ensure all pin bones are removed.

In a bowl, combine the coarse sea salt, granulated sugar, grated beets, chopped fresh dill, crushed black peppercorns, and vodka (if using). Mix well to form the cure.

Lay two large sheets of cling film (plastic wrap) on a clean work surface, overlapping slightly. Spoon about half of the cure mixture onto the center of the cling film.

Place the salmon fillet, skin-side down, on top of the cure.

Cover the salmon with the remaining cure mixture, pressing it firmly onto the flesh.

Wrap the salmon tightly with the cling film, ensuring no air pockets. Place the wrapped salmon in a shallow dish or baking pan.

Place a second dish or heavy object on top of the salmon to weigh it down.

Refrigerate for 48 to 72 hours, turning the salmon every 12 hours to ensure even curing. A longer curing time will result in a firmer texture and more intense flavor.

After curing, unwrap the salmon. Scrape off all the cure mixture. Rinse the salmon lightly under cold water to remove any remaining cure, then pat it completely dry.

Using a sharp, thin knife, slice the gravlax very thinly on a bias, away from the skin.

In a small bowl, sprinkle gelatin powder over cold water. Let it sit for 5 minutes to bloom.

In a saucepan, combine heavy cream, whole milk, goat cheese, and a pinch of salt. Heat over medium-low heat, stirring constantly, until the goat cheese is melted and the mixture is warm. Do not boil.

Remove from heat. Add the bloomed gelatin mixture and stir until completely dissolved. If using, stir in honey.

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.

Pour the panna cotta mixture into small ramekins or serving glasses.

Refrigerate for at least 4 hours, or until set.

Serve thin slices of beet gravlax alongside individual goat cheese panna cottas. Garnish with fresh dill sprigs, a lemon wedge, or a sprinkle of extra black peppercorns.