Easy recipe Hot smoked salmon with rhubarb

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three star anisetwelve juniper berriesone cinnamon½ orange½ lemonone hundred and seventy-fiveg/sixoz Demerara sugarone hundred and seventy-fiveg/sixoz sea saltabout four x one hundred and fifteeng/about fouroz salmonone hundred and thirty-fiveg/about fiveoz oak chippings about one hundred and twenty-fiveg/about four½oz sugarabout one hundred and twenty-fiveml/about four½fl oz water twelve crushed juniper berriesthree sprigs fresh thymethree sprigs fresh rosemary½ tsp citric acid (Recipes by ingridients citric acid) (available from some supermarkets, chemists or online suppliers) one limeone hundred and fiftyml/about fivefl oz Blackwoods gin, plus extra for serving six Scottish pink rhubarbsix baby beetroottwo hundredg/sevenoz sugarabout three hundred and seventy-fiveml/thirteenfl oz red winetwo hundredml/sevenfl oz red wine vinegartwo hundredml/sevenfl oz water three sprigs fresh thymethree bay leaves about five black peppercornseighteeng/½oz saltabout two beetrootsone salmonextra virgin rapeseed oil cayenne pepper saltcress sorrelcress beetrootpowder (optional) beetrootcrushed juniper berriescommercial vacuum pack machine home smoker. .