Beet cured salmon with creme fraiche & baby buttermilk scones

prep time 3 days

1 1/2 pounds skin on fresh wild Canadian salmon

1 cup kosher salt

1 cup cane sugar

zest of 1 lemon

1 tablespoon grated horseradish

2 small grated beets

1/2 small bunch chopped fresh dill

Combine all ingredients except salmon in a medium bowl . Lay a large piece of plastic wrap on the counter (it needs to be be large enough to completely wrap the salmon in). Place salmon on the plastic and spread  the salt mixture evenly over top of the salmon,  wrap tightly and place skin side down on a wire rack, placed over a baking tray to catch the juice. Cover the salmon with a towel and place a brick or cans on top to weigh it down., refrigerate for 3 days draining excess liquid each day.  When ready to serve using a pallet knife carefully scrape off the salt mixture. Slice in thin slices and serve with creme fraiche and baby buttermilk scones. Cured salmon will keep well covered refrigerated  for 3 days or freeze for up to 2 months.