In a bowl, combine the grated beetroot, lemon juice, olive oil, salt, and pepper to create the marinade.
Place the salmon fillet in a shallow dish and pour the beetroot marinade over it. Ensure the salmon is well-coated. Cover and refrigerate for at least 1 hour, allowing the flavors to meld.
After marinating, remove the salmon from the dish and pat it dry with paper towels.
Heat a non-stick skillet over medium-high heat. Cook the salmon for about 2-3 minutes on each side until it reaches your desired level of doneness.
Once cooked, remove the salmon from the skillet and let it cool slightly. Use a fork to flake the salmon into smaller pieces.
Toast the bread slices lightly until they are golden and crispy.
Spread 1 tablespoon of cream cheese on each slice of bread.
Arrange the sliced avocado on two of the bread slices.
Distribute the flaked salmon evenly on top of the avocado.
Garnish with fresh dill sprigs and cover with the remaining bread slices to form sandwiches.
Cut the sandwiches in half and serve immediately.
