(Prepare pickling solution, beets and mustard seeds at least 24 hours in advance.)
Step 1: Pickling solution
Combine all ingredients in a sauce pot over medium heat until sugar and salt dissolve. Remove from sauce pot and set aside to cool to room temperature.
Step 2: Pickled beets
Pre-heat oven to 350°F. Combine beets, thyme, extra-virgin olive oil, a good pinch of salt and pepper in a high-walled baking dish. Squeeze orange halves over the mix and toss to combine. Cover baking dish and roast until the beets are tender and easily pierced with a paring knife, about 35 minutes. Once tender, remove dish from oven and leave covered for 15 minutes to let beets cool slightly and steam a bit. Using a dish towel (or two, they will be hot!) peel the skins off the beets. Once beets are free of skin, cut into ¼-inch cubes and place into a bowl. Cover with pickling solution and let sit in a refrigerator at least overnight. Beets will keep covered in pickling solution in a refrigerator for 2 weeks.
Step 3: Pickled mustard seeds
Boil mustard seeds in enough cold water to cover. Drain water and repeat this process 3 times to blanch and remove bitterness. Combine with pickling solution, bring to a boil and let cool to room temperature. Mustard seeds will keep covered in pickling solution in a refrigerator for 2 weeks.
Step 4: Farro
Combine all ingredients with 6 cups water, salt and pepper to taste in a medium pot and bring to a boil. Reduce to a simmer and cook until farro is tender, but not mushy, about 30 minutes. Drain excess water and spread on a sheet tray to cool, removing spent aromatics.
Step 5: Everything crumb
Combine all ingredients in a bowl and mix well. Set aside.
Step 6: Smoked salmon
Season salmon liberally with salt and pepper on both sides, then rub with 2 tbsp olive oil. In a smoker of your choice, smoke salmon at 225°F, until just cooked through, about 45 minutes. Set aside to cool. Alternatively, you can purchase salmon that is already smoked or use your own smoked-salmon method.
Step 7: Assemble smoked salmon bowl
In a large bowl, add cooked farro, pickled beets, 2 tbsp of pickled mustard seeds, 2 tbsp olive oil, 1/2 tbsp each tarragon and parsley, 1 tbsp chives, zest and juice of 1 lemon, and mix well. Season with salt and pepper to taste. Using the same large bowl, break up the salmon and season with a bit of salt and pepper. Divide farro into four bowls. Divide salmon into a neat pile on top of the farro in each bowl. Garnish with a heavy pinch of the everything crumb, the remaining chives, a pinch of flake salt, and a light drizzle of olive oil. Your smoked salmon bowl is complete! Enjoy!