Heat the grill to medium hot. Put the
salmon skin-side down on a non-stick baking
sheet. Grill for 5 minutes until just cooked
but still a little pink in the middle. Cool then
discard the skin and flake the flesh with a
fork. Mix with the crème fraîche, chopped
dill, capers, mustard and lemon zest and
juice then season well.
To make the salad, slice the peeled
beetroot very finely with a mandolin.
Put in a small pan with the vinegar, thyme,
a dash of olive oil, a pinch of sugar and
salt, then cook over a very gentle heat
so that the beets soften a little.
Serve the rillettes at room temperature
with toasted rye bread, a few salad leaves
and the beetroot salad.