Combine the salt, sugar, puréed beetroot, dill, mint, lime zest and crushed peppercorns in a bowl.
Lay a sheet of cling film on a flat work surface and place the salmon on top. Coat the salmon with the beetroot mixture, then wrap tightly in cling film. Place on a baking tray, then put in the fridge to cure for 2 to 3 days. Don’t be alarmed at the amount of liquid that leaks out, this is normal. Once a day, carefully pour o the liquid and turn over the salmon.
Meanwhile, to prepare the sauce, put the crème fraîche
and horseradish in a bowl. Season with salt and a pinch
of cayenne pepper and stir to combine, then mix in the lemon zest and juice and the chopped herbs. Chill in the fridge until needed.
Once the salmon has marinated, rinse off the salt marinade under running cold water and pat the salmon
dry. Remove the skin from the salmon using a long, sharp knife.Slice the salmon into thin strips and arrange on a plate with some crostini. Drizzle with a little
horseradish crème and serve.