Beetroot and tequila cured salmon

Name: Beetroot and tequila cured salmon
Prep time: 20 min
Cook time: 24 h 20 min
Total time: 24 h 20 min
Yield: 20 portions
Ingredients: 5 star anise; 1 tsp whole black peppercorns; 1 tsp fennel seeds; 1 tsp coriander seeds; 250 g brown sugar; 250 g sea salt; 2 sprigs fresh thyme; 1 raw beetroot; 50 g tequila; 750 g fresh boneless, skinless salmon fillet; 300 g goat's cheese; 1 ½ tbsp horseradish cream; 2 tsp Dijon mustard; 30 g extra virgin olive oil; 1 Lebanese cucumber; caper berries; water crackers