In a bowl, mix together the coarse sea salt, sugar, dried tea leaves, and chopped dill. Place the salmon fillet in a shallow dish and cover it with the mixture. Wrap tightly in plastic wrap and refrigerate for 48 hours.

Rinse and Slice

After 48 hours, remove the salmon from the fridge, rinse off the cure under cold water, and pat dry. Slice thinly against the grain.

Make Dill Crème Fraîche

Mix Ingredients

In a bowl, combine the crème fraîche, chopped dill, and lemon juice. Mix well and set aside.

Marinate Beets

Prepare the Brine

In a saucepan, combine the apple cider vinegar, sugar, water, and salt. Bring to a boil, stirring until the sugar dissolves.

Marinate the Beets

Pour the brine over the diced beets in a jar or container. Allow to cool, then refrigerate for at least 2 hours before serving.

Assembly

Serve

On a serving platter, arrange the thinly sliced salmon, dollops of dill crème fraîche, marinated beets, cucumber slices, and caperberries. Enjoy!