Preparation

Cure the salmon

• With a spice grinder or mortar and pestle, finely grind the peppercorns, coriander, cloves, and cardamom pods. Transfer to a medium bowl and stir in the salt, sugar, and orange zest.
• Arrange several long pieces of plastic wrap on a large rimmed baking sheet. Put the salmon on the plastic skin side down, cover the flesh evenly with the salt mixture, and wrap tightly. Refrigerate for 4 days.

Make the beets and horseradish cream

• In a medium bowl, toss the beets with 2 Tbs. of the vinegar; let stand for at least 30 minutes.
• In a small bowl, whisk the crème fraîche, horseradish, sugar, and the remaining 2 Tbs. vinegar; season to taste with salt and pepper. Cover and refrigerate.

Serve

• Unwrap the salmon and rinse under cold running water to remove the curing mixture. Pat dry with paper towels. Transfer to a cutting board and very thinly slice the salmon (Using a long, thin, sharp knife, slice the salmon as thinly as you can. Starting at the wider end if the filet, hold the knife at a 45-degree angle and try for slices so thin that you can see the knife through the salmon). Slice only as much as you need. Garnish with the dill sprigs and serve with the beets, horseradish cream, crispbreads, and lemon wedges.

Make Ahead Tips

The salmon can be cured (it takes four days) and kept in the refrigerator up to 2 weeks ahead or cured and frozen for up to 2 months (defrost in the fridge or at room temperature for 2 to 3 hours). The horseradish cream can be made up to 3 days ahead and the beets can be marinated up to 2 hours before serving.