Beet-Cured Salmon Crostini

?      2.6 pounds salmon fillet (small side) (1.2 kg)

?      5.3 ounces grated beetroot (150g)

?      8.8 ounces sugar (250g)

?      8.8 ounces coarse salt (250g)

?      1 tablespoon dried dill

?      Grated zest of 1 lime

?      1 tablespoon fennel seeds

?      4 teaspoons gin (20 ml)

?      Bread crostini

?      Extra virgin olive oil

?      Avocado cream

?      Cream cheese

1. In a bowl, mix the grated beetroot, sugar, coarse salt, dried dill, grated lime zest, fennel seeds, and gin.
2. Place the salmon in a baking dish and cover completely with the prepared mixture (this curing process is known as "Gravlax").
3. Cover the dish with plastic wrap and refrigerate for 48 hours.
4. Preheat the oven to 350°F (180°C).
5. Slice the bread and place it on a baking sheet.
6. Drizzle with extra virgin olive oil.
7. Bake at 350°F (180°C) for about 8 minutes, until the crostini are golden.
8. Remove the salmon from the cure and rinse lightly under cold water to remove excess salt. Pat dry with paper towels and slice thinly.
9. Top half of the crostini with avocado cream.
10. Top the other half with cream cheese.
11. Place a slice of cured salmon on each crostini.