To smoke the salmon, place a sheet of foil in the bottom of a metal steamer. Add the rice, tea, sugar and heat. Lightly oil the top half of the steamer and place the salmon pieces inside. Once it is smoking, cover with a lid and smoke for 3 minutes. Carefully remove the salmon and place on a plate.
To pickle the cucumber, place the vinegar, sugar, chilli and ginger in a pan, bring to the boil, add the cucumber and leave to cool.
To make the remoulade, add all the ingredients in a bowl and season.
To finish, cook the salmon in a non stick pan for 2 minutes, take the cucumber out of the pickle and add the dill.
To serve, spoon the remoulade on a plate, add the salmon, top with the pickled cucumber and serve with the sourdough.