Beetroot and Gin Cured Salmon

1 side salmon, skin off & pinboned
¼ cup Hendrick's Gin
1 kg beetroot
1 lebanese cucumber
120 g sea salt flakes
120 g demerara sugar
½ tsp SIDS CRAZY LEMON
Zest of 1 orange
1 tsp juniper berries, crushed
1 tsp fennel seeds, crushed
1 tsp dried rose petals, crushed
Fennel fronds from 1 bulb fennel
New York Cut Pepper

If you have a juicer, juice the beetroot and cucumber together and using the juice for another recipe, keep the pulp that remains from the juicing and place in a large bowl. If you do not have a juicer, only use ½ the beetroot for the recipe and the cucumber and grate with a box grater instead.
To the bowl with the beetroot and cucumber pulp, add the salt, sugar, SIDS CRAZY LEMON, orange zest, juniper berries, fennel seeds, rose petals, fennel fronds and pepper then mix until well combined.
Taking the salmon side, baste it well on both sides with gin, using a pastry brush. Lay out 2-3 layers of cling film. (enough to cover the salmon, and place ½ the beetroot mixture on top) Spread it out until it is a little larger than your salmon side and place the salmon on top. Spread the remaining beetroot mixture on top of the salmon to cover. Wrap the entire salmon fillet in the cling film, ensuring the beetroot mixture is completely covering it on both sides. Place in a dish in the fridge with one side propped up slightly to drain faster, and then weigh it all down with a heavy object. (some cans work well if you have them on hand)
After 24 hours, check on the salmon by draining off any juices that might have pooled in the bottom of the dish. Leave for another 24 hours then drain again.
After 48 hours, remove the salmon from the fridge and unwrap. Remove and discard the beetroot mixture from the salmon and wash the whole fillet well with water. Pat it completely dry and serve by slicing off pieces on an angle against the grain with a sharp knife.
If making with the blini, serve the slices on the blini with crème fraîche, dill tips and a squeeze of lemon.