A vibrant bowl of food from ” The Little Swedish Kitchen” by Rachel Khoo.
Dry the salmon fillet with a clean tea towel. In a food bag mix together the lemon zest, white peppercorns, sea salt, caster sugar and the bunch of roughly chopped dill. Put the salmon into the bag and gently massage the ingredients into the salmon.
Leave at room temperature for 60 minutes, then turn over and leave for another 20 minutes before placing flat in the fridge for a further 20 minutes.
Cook the rice in the vegetable stock according to packet instructions. Meanwhile thinly slice the beetroot and radishes using a mandolie or sharp knife.
Whisk all the sauce ingredients togetherthen check and adjust seasoning.
Take the salmon out of the bag and remove the brine by rinsing and patting dry. Cut into slices of about 7.5 mm.
To serve divide the rice between four bowls. Arrange the salmon, beetroot, radishes and pickled cucumbers on top. Scatter with a few pickled onions and some sprigs of dill, then drizzle over the mustard sauce. Sprinkle over the grated horseradish if using.