Lay the side of salmon skin-side down in a baking dish.
Mix together the beetroot, sugar, lemon zest, peppercorns, salt and dill then spread it all over the salmon flesh.
Wrap in cling film then refrigerate overnight.
The next day, scrape off the cure mixture and discard.
Thinly slice the salmon and serve with crackers or blinis, with crème fraiche on the side.