Prepare the Salmon: Pat the King salmon fillet dry with paper towels. Ensure all pin bones are removed.

Make the Cure: In a medium bowl, combine the grated beetroot, coarse sea salt, granulated sugar, finely chopped fresh dill, crushed black peppercorns, and lemon zest. Mix thoroughly until well combined.

Apply the Cure: Lay a large piece of plastic wrap on a clean surface. Spread about half of the beetroot cure mixture evenly over the plastic wrap in an area slightly larger than the salmon fillet. Place the salmon fillet, skin-side down, on top of the cure.

Cover the Salmon: Spread the remaining beetroot cure mixture evenly over the flesh side of the salmon, ensuring it is completely covered.

Wrap and Cure: Tightly wrap the salmon in the plastic wrap, making sure it's completely sealed. Place the wrapped salmon in a shallow dish (to catch any liquid). Place a weight (such as a cutting board with cans on top) on the salmon.

Refrigerate: Refrigerate for 48 to 72 hours, flipping the salmon parcel every 12 hours to ensure even curing.

Clean the Gravlax: Once cured, carefully unwrap the salmon. Using the back of a knife or a spoon, gently scrape off all the beetroot cure mixture from the salmon. Pat the salmon dry with paper towels.

Remove Skin & Slice: Use a sharp, flexible knife to carefully remove the salmon skin. Slice the gravlax very thinly against the grain at an angle for the best texture and presentation.

Prepare Dill Crème Fraîche: In a small bowl, combine crème fraîche, finely chopped fresh dill, Dijon mustard, and fresh lemon juice. Season with salt and black pepper to taste.

Serve: Arrange the thinly sliced beetroot gravlax on a platter and serve immediately with the dill crème fraîche, rye bread, blini, or your preferred accompaniments. Garnish with fresh dill sprigs and lemon wedges.