Remove any pin bones from the salmon if necessary.
Zest the lemon. Finely chop the dill. Mix together with the salt, sugar and pepper.
Sprinkle a thin layer of the cure mix on the base of the tray and place the salmon on top skin side down. Cover with more cure mix, the beetroot juice and then cling film and refrigerate overnight.
Remove from the fridge and wash thoroughly.
Thinly slice and serve with brown bread and a wedge of lemon.
«Be sure to thinly slice the salmon. If it's too thick the texture will not be right.»