Long grain rice in 1/2 liter of boiling salted water form (follow package instructions). Cover and swell at low temperature for 20-25 min, then cool.
Clean and rinse vegetables and mushrooms. Cut peppers into strips, leek into fine rings and mushrooms into slices. Clean the lettuce, rinse and cut into strips.
Mix 2 tbsp pepper, salt, vinegar and sugar. Add 2-3 tablespoons of oil. Mix leek, peppers, long grain rice, mushrooms, lettuce and marinade. Let stand for a while. Mix mustard, salad cream, sour milk and liter tbsp vinegar until smooth. Season with salt and cayenne pepper.
Rinse and dry salmon and cut into cubes. Thread onto skewers, season with salt and pepper. Fry in 1 tbsp. hot oil for 3-4 minutes on all sides. Remove, sprinkle with lemon. Arrange on rice salad, spread sauce evenly over top. Garnish if desired.
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