Place the coconut sugar, 3 heaped tablespoons of salt, the orange zest and the zest from 1 lemon into a bowl.
Pick the dill leaves and reserve in a bowl of cold water in the fridge, then finely chop the stalks and stir into the mixture so well combined.
Pop the salmon fillets into the bowl, turning them over in the marinade until well coated, then cover with cling film and place in the fridge for 5 hours.
Meanwhile, make the horseradish sauce. Add the goat's yoghurt, grated horseradish and the juice from ½ a lemon to a small bowl.
Mix well, season with a pinch of salt and add a bit more coconut oil, then place in the fridge until needed.
Add the beetroot (including the juices) to a bowl with a splash of balsamic vinegar. Season well with salt, then mash with a fork to a rough paste. Have a taste and add a splash more vinegar if you think it needs it, then set aside until needed.
After around 5 hours, remove the salmon from the bowl, then wipe off and discard any excess salt. Drain and finely chop the reserved dill leaves and rub all over the salmon. If you're not serving straight away, sandwich the salmon together, with the skin-side outside and wrap in, then return to the fridge, until needed.
To serve, remove the wrapping and peel away the salmon skin, then transfer to a board and finely slice. Snip over the cress, then serve alongside the horseradish sauce, balsamic beets, rye bread and lemon wedges for squeezing over.