1. Grate the beetroot and mix together with the salt, sugar and lemon zest.
2. Lay the salmon, skin side up (the skin has been removed) on 2 sheets of cling film. Pat the beetroot cure all over the top pressing it onto the salmon fillet. Wrap the cling film around it making sure you have squeezed out as much air as you can. Pop on a plate in the fridge and leave to cure overnight.
3. The next day unwrap the salmon and brush off the beetroot. You can get rid of this as it's done its job. Using a damp cloth, wipe the salmon clean and then pat dry with absorbent paper. The fillet should have turned a beautiful vibrant deep pink colour.
4. In a bowl mix the horseradish with 1 teaspoon of water. Brush all over one side of the salmon and pat on some chives. Leave some for garnish. Wrap in some more cling film and pop in the fridge overnight.
5. When ready to serve take the salmon out of the fridge and allow to warm up whilst you make the dill creme by mixing all the ingredients together. Taste and adjust with salt and lemon juice.
6. Slice the salmon and serve with dill creme, lemon wedges, extra capers and some rye bread.