Pretty in pink

Beetroot Cured Salmon with Zesty Mayonnaise

1.3-kilogram (approx) side of Big Glory Bay salmon, skin on, pin-boned

CURE

4 teaspoons dill seeds1 tablespoon coriander seeds1 teaspoon aniseed (see Cook’s note)1 teaspoon black peppercorns⅓ cup each caster sugar and sea saltfinely grated zest 1 large lemon1 large beetroot, peeled and grated on the large holes of a box grater (you need 2 cups grated)2 tablespoons gin or ouzo