Beetroot Cured Salmon (Gin or Vodka, Gravlax)

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Ingredients

1kg/ 2 lb single piece of fresh salmon
400g/ 14 oz beetroot/beet ((raw), peeled and diced in 1cm / 0.5" cubes (500g/1 lb weight pre-peeling))
1 cup cooking salt / kosher salt ( (NOT iodised and NOT table salt, Note 2))
2/3 cup white sugar
4 tsp caraway seeds (, whole)
4 tsp white peppercorn (, whole)
4 tsp coriander seeds (, whole)
5 1/2 tbsp vodka ((OK to omit, Note 5))
4 tsp black peppercorns (, whole)
4 tsp juniper berries (, whole)
4 tsp coriander seeds (, whole)
5 1/2 tbsp gin ((OK to omit, Note 5))
1 cup sour cream
3 tbsp horseradish (fresh), finely grated ((Note 6))
1/4 tsp salt
1/4 tsp lemon zest
1 tsp chopped dill
2 cucumbers ((Lebanese not the long English/Telegraph ones))
2 tbsp red or white wine vinegar
1/4 tsp salt
2 tsp dill (, roughly chopped)
Dark rye bread (, thinly sliced 3mm / ⅛ " (or crackers or other thinly sliced bread))
1/3 cup capers ((some for garnish, some for assembling bites))
1/4 cup oil ((vegetable, canola))
Fresh dill sprigs and lemon wedges or slices

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