Use a speed-peeler to strip the cucumber lengthways into fine ribbons.
In a bowl, toss it with a small pinch of sea salt and 2 tablespoons of red wine vinegar, and scrunch to quickly pickle it.
Pick and mix in most of the dill.
Drape and divide the smoked salmon between two plates.
Halve, destone, peel and add the avocado.
Pile the cucumber ribbons delicately to one side, filling the avocado halves with the cucumber liquor.
Spoon over the cottage cheese, then drizzle with 1 teaspoon of extra virgin olive oil, add a pinch of black pepper from a height, pick over the remaining dill, and tuck on in.
