Beetroot gravlax

2 sides of wild salmon or organic farmed salmon

2 heaped tbsp sea salt

3 heaped tbsp sugar

2 tsp pepper

2 tbsp dill, chopped

175g beetroot, peeled and grated

For the cucumber and dill sauce:

1 crisp cucumber, peeled and diced into ½-1cm dice

salt and freshly ground pepper

1-2 garlic cloves, crushed

1 heaped tbsp freshly chopped dill

450ml Greek yoghurt or best quality natural yoghurt

4 tbsp cream