Make the marinade by mixing the sugar, salt, dill, beetroot pickle juice, and gin.
Take a length of clip wrap, long enough to fold back over the salmon. Place cling wrap on a long plate/tray. There will be some liquid at the end of the process so don't use a flat plate.
Spread 1/2 the marinade on the cling wrap then place the fillet skin side down and cover the fish with the marinade. Fold over the cling wrap and make a neat parcel.
Cover with a smaller tray or board and weigh down with food cans and refrigerate for 12 hours.
Remove from refrigerator and turn fillet over. Replace the tray and weigh down again. Return to refrigerator for another 12 hours.
Mix the sauce ingredients together and place in the refrigerator.
Heat oven to 200°C
Cut 2 rounds from each slice of bread. Place on baking tray and spray lightly with olive oil. Cover with a piece of baking paper and then weigh down with another tray. Bake in oven for 15mins. Cool completely. These can be stored in air tight container for about 5 days.
To serve, remove the fillet from the marinade and wipe clean of marinade.
Take a thin sharp knife thinly slice the salmon. Pop a smear of sauce on the rye crisps and top with some salmon.