Place the sugar, salt, orange zest and Sarson’s Lightly Seasoned Vinegar Blend into a bowl. Add the dill leaves, finely chopped stalks, and cold water, then place into the fridge.
Pop the salmon fillets into the bowl, making sure they are well coated. Roll out 2 layers of cling film and place one salmon fillet skin side down, and the other side up. Wrap well and tight and place in the fridge for 5 hours.
While you wait for the salmon, mix together the sour cream and horseradish, add a little salt and white pepper to taste. Place into the fridge until ready to serve. Dice the beetroot and place into a bowl and cover with the Sarson’s Lightly Seasoned Quick Pickle. Wait for 15 minutes.
After the salmon has cured, remove the skin. Cured salmon can keep wrapped in clingfilm for up to 2-3 weeks.
Put the rye bread into the toaster, add the horseradish, salmon and beetroot. Finish with the salad leaves and a wedge of lemon.