Prep the ingredients: Rinse and pat the cucumber dry, then thinly slice on a bias (about 2–3 mm thick). Thin slices give a delicate crunch and more surface area to pick up dressing. Halve and pit the avocado; keep the half with the seed in the shell until just before plating to slow browning.

Dress the cucumber: In a small bowl combine the olive oil, juice of the 1/2 lemon (reserve a few drops for the avocado), a pinch of flaky sea salt and a grind of black pepper. Add the cucumber slices and toss gently. Let them sit for 3–4 minutes so the lemon lightly macerates the cucumber and softens it while keeping the crunch — this balances texture and adds brightness.

Prepare the avocado: Scoop the avocado flesh into a bowl and, using a fork, loosely mash leaving some chunky texture (or slice thinly if you prefer a cleaner presentation). Immediately fold in 1/4 teaspoon lemon juice from the reserved juice to prevent browning and to add a subtle tang that contrasts the salmon's saltiness.

Rinse the capers: Place the 1 tsp capers in a small sieve and rinse under cold water to remove excess brine. Pat dry. Rinsing controls the salt intensity and prevents the plate from becoming overly salty when combined with smoked salmon.

Assemble the plate: On two plates arrange a base of avocado (a quenelle or a neat mound on one side), fan or loosely fold 50 g smoked salmon slices opposite or draped gently over the avocado, and scatter the dressed cucumber around the salmon. Distribute the rinsed capers evenly and sprinkle the chopped fresh dill over the whole plate — dill echoes the salmon’s natural flavors and adds an aromatic lift.

Finish and season: Zest a thin ribbon of lemon over each plate and drizzle a tiny additional teaspoon of olive oil split between the two plates if you like extra gloss. Finish with a final pinch of flaky sea salt and a few cracks of black pepper. Taste and adjust: the smoked salmon is already salty, so add salt sparingly.

Serve immediately: This dish is best served right away while the cucumber remains crisp and the avocado is fresh. If you must hold it, cover and refrigerate for no more than 30 minutes; wait to add salt until just before serving to protect texture and flavor.