Marinate the salmon
Mix the beetroot and all the ingredients up to and including the salt. Put 1/3 of the beetroot mixture into a flat dish, place the fish on top, spread the rest of the beetroot mixture over the top. Completely cover the salmon with cling film, leave to marinate in the fridge for approx. 2 days.
Combine the vinegar and oil, season. Add the carrots, apple and onion, mix. Remove the beetroot mix from the salmon. Pat the salmon dry, cut into thin slices with a sharp knife. Serve up the salad and salmon, scatter over the pumpkin seeds and chives.