Step 1

Put the cooked beetroot, sea salt, sugar, caraway seeds and white pepper into a blender and blitz to a purée.

Step 2

Smear the cure all over the salmon flesh and sandwich the fillets together with the skin-side outermost. Wrap in 2 or 3 layers of clingfilm and lift on to a shallow tray.

Step 3

Rest a smaller tray or chopping board on top and weigh it down with tins or weights. Refrigerate for 2 days, turning the fish every 12 hours.

Step 4

When ready to serve, discard any excess cure from the salmon. Slice as you would smoked salmon: across the fillet in thin slices with the knife at an angle, then close to the skin to release the flesh. Arrange on a serving plate.

Step 5

For the salad, using a mandolin or a very sharp knife, slice the apple, red onion and cucumber into wafer-thin slices and put in a bowl. Combine the cider vinegar, oil, horseradish cream, salt and sugar to make a dressing and pour over the salad. Toss well. Dress with the dill. Serve alongside the salmon.