Beetroot Gravlax

120 g coarse sea salt
120 g white sugar
400 g fresh beetroot, peeled and grated
1 tbsp ginger, finely grated
1 tbsp GF soy sauce
Zest of 1 lemon
½ tsp SIDS CRAZY LEMON
¼ cup lemon juice or vodka
¼ cup dill, chopped
1 kg salmon side, skin on, bones removed
Lemon wedges, to serve
Sauce:--
½ cup crème fraîche or sour cream
1 tbsp horseradish cream

In a large ceramic or glass dish that will fit the salmon lying flat, drape the base and sides with baking paper, leaving enough overhanging to fully wrap the salmon on all sides.
In a medium-sized bowl, combine the salt, sugar, beetroot, ginger, soy, SIDS CRAZY LEMON, lemon zest, vodka or lemon juice and dill.
Spread a third of the beetroot into the dish and place the salmon on top, skin down. Spread the remaining beetroot on top ensuring you cover the whole piece of salmon.
Wrap the salmon tightly, place a weight on top, then refrigerate for at least 24 hours or up to 3 days. (Turn once or twice during the time to redistribute the beetroot mix and drain off any excess liquid)
Remove the salmon from the fridge and gently brush off all the beetroot and salt, then pat dry with paper towels. Place in the fridge until ready to serve.
Combine the crème fraîche and horseradish.
Using a sharp knife, slice the gravlax very thinly at an angle. Serve on crostini with horseradish cream, lemon wedges and a sprinkle of extra dill leaves.