Hard boil the eggs: place them in a pan of cold water, cover with a lid and bring to a boil on the hob. Continue to cook the eggs for 7 minutes (use a timer as it is easy to forget about them). Onc cooked, drain and plunge the eggs into a bowl of ice-cold water. Leave to cool completely. Peel the shell, rinse, dry and cut in half
While the egss are boiling cook the salmon. Put a small amount of oil in a pan. Season the salmon lightly with salt & pepper then fry, turning it over every 2-3 minutes to bronze evenly on all sides. Ensure the salmon is cooked throughout (around 12 minutes for the size specified here) then set aside to cool
Open the smoked salmon and separate each slice
Use a vegetable peeler to remove the skin from the cucumber. Cut in half and scoop out the inner seeds using the end of a teaspooon. Slice thinly and sprinkle with salt then set aside for 10 minutes
Meanwhile, remove the stems from the dill and mix half into the cream cheese along with some ground black pepper to taste
Cut the tomatoes in half, slice the radish and cut the lemon into wedges
Rinse the cucumber and pat dry. Stir the sugar in the cider vinegar until dissolved then add the cucumber and toss together
Remove the skin and stone from the avocado then squeeze a lemon wedge over and toss to coat in the juice (this helps prevent browning)
Slice and toast (if necessary) bread or bagels
When ready to serve lay out the platter: begin with a layer of rocket then place the salmon filets and smoked salmon onto the board. Add the bowl of herby cream cheese and the hard-boiled eggs then add small piles of tomato, cucumber, radish and avocado. Finally, sprinkle over the capers (drained) and a few sprigs of dill.
If there is room add the toasts to the platter or, alternatively, serve them in a bowl alongside