Rachel Khoo's gravlax poke bowl

INGREDIENTS

1 x 250g salmon fillet, skinned and pinboned
Finely grated zest of ½ lemon
2 white peppercorns, crushed
50g fine sea salt
30g caster sugar
1 bunch dill, coarsely chopped, plus extra sprigs to serve
320g brown rice
800ml vegetable stock
2 cooked beetroot
4 radishes
100g pickled cucumber, sliced
Pink pickled onion, to serve
4 tbsp freshly grated horseradish (optional)
MUSTARD SAUCE
2 tsp Dijon mustard
2 tsp wholegrain mustard
1 tsp honey
50ml sunflower oil
Juice of ½ lemon
2 tbsp finely chopped dill


METHOD
1. Pat salmon dry with paper towel. In a plastic bag, mix lemon zest, white pepper, sea salt, sugar and dill. Add salmon and gently massage the ingredients into it. Leave at room temperature for 30-40 minutes.
2. Rinse off brine, pat dry and refrigerate for 15 minutes to firm. Thinly slice to serve.
3. Cook brown rice in the stock according to packet instructions. Meanwhile, thinly slice beetroot and radishes with a mandolin or sharp knife.
4. For the sauce, whisk ingredients together. Adjust seasoning to taste.
5. To serve, divide rice among four bowls. Arrange the salmon, beetroot, radish and pickled cucumber on top. Scatter with a few rings of pickled onion and sprigs of dill, then drizzle with the mustard sauce. Sprinkle with horseradish, if using.