Wash the salmon and dry off with paper, put in a deep dish. Mix salt and sugar with peppercorns, pour over the salmon and rub in thoroughly. Grate lemon zest, horseradish and beetroot on top of the salmon and rub in. Chop up the dill and press on top of the salmon. cover and put under press in the fridge for 36 hours. Slice thin and serve with a dill dressing of dill and creme fraiche salt and pepper.