Ingredients.

1. Put the sugar, salt, peeled and grated beets, lemon zest, dill, fennel seeds and peppercorns in a bowl and stir well.

2. Line a baking sheet with plastic wrap and put it on her half of the salt mixture. Put salmon fillet skin-side down (make sure it has no bones) and spread the remaining salt mixture. Cover with plastic wrap, put under the press (press Board or cardboard wrapped in foil, put on top of the banks) and put into the refrigerator for 12 hours.

3. Drain the juice, flip skin side up, smear the salt mixture, again put under the press and returned to the cold for another 12-16 hours.

4. Cucumbers wash and cut into fairly thin slicer. Put in a bowl together with onions, shalotom, cut into thin rings, dill, lemon juice, mustard, salt and pepper to taste.

5. Put in a jar and put it in the refrigerator for at least 24 hours for marinating.