The overall preparation is simple.
Cover it with plastic wrap, weigh it down, and refrigerate it for two days.
The actual prep time is under a half-hour!
Photo:Greg DuPree
Transfer to a large mixing bowl.
Stir in beet, salt, sugar, most of dill, and lemon zest.
Line a 13-by-9-inch baking dish with a large sheet of plastic wrap.
Use a spoon or silicone spatula to spread about 1/3 of beet mixture evenly on bottom of dish.
Place salmon on top, skin side down.
Top salmon evenly with remaining beet mixture.
Cover dish tightly with plastic wrap, directly touching salmon.
Place another 13-by-9-inch baking dish (or similar) on top.
Weigh it down with cans or a heavy object.
Refrigerate for 2 to 3 days.
Unwrap salmon and scrape off excess beet mixture.
Thinly slice salmon, discarding skin.
Serve on bread with cream cheese and lemon wedges.
Garnish with remaining dill.
