Blend the beetroot and dill with the spices and zest.
Spread the preparation on the skin side of the salmon, followed by the coarse salt.
Fold in half and film wrap carefully.
Keep in a cool place for at least 12 hours and up to 3 days before eating.
When ready to serve, rinse and dry.
Cut into thin slices or small cubes and serve with the sprigs of dill and the flesh of the citrus fruit.
recipe ©Catherine Kluger - Photo credit ©Guillaume Cwerz