Prepare the Salad Base: Gently wash your mixed salad leaves under cool running water until they feel perfectly clean, then pat them thoroughly dry with a clean tea towel or spin them in a salad spinner. You want them crisp and free of excess moisture, as this helps the dressing cling beautifully.

Create the Cream Cheese Swirl: In a small bowl, combine the softened cream cheese with half of the chopped fresh dill and a pinch of black pepper. Stir until it's smooth and the dill is evenly distributed, releasing its fresh, aromatic scent.

Assemble the Vegetables: In a large mixing bowl, gently combine the prepared mixed salad leaves, thinly sliced red onion, finely diced cucumber, halved cherry tomatoes, and diced avocado. Toss them lightly until they are evenly distributed, creating a vibrant base of colours and textures.

Whisk the Dressing: In a separate small bowl or a jar with a lid, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and granulated sugar. Season with salt and freshly ground black pepper to your liking. Whisk vigorously until the dressing emulsifies and appears slightly thickened and opaque, signalling it's perfectly combined.

Dress the Salad & Arrange Salmon: Drizzle about two-thirds of the prepared dressing over the vegetable mixture. Toss gently to coat all the leaves and vegetables evenly, ensuring they glisten with the zesty dressing. Divide the dressed salad amongst individual serving plates. Artfully arrange the slices of smoked salmon on top of the dressed salad, allowing their delicate pink sheen to stand out.

Add Final Touches: Dollop or lightly smear small amounts of the dill cream cheese mixture onto the salmon or scattered around the plate. Sprinkle the drained capers and the remaining fresh dill over the entire salad. A final drizzle of the remaining dressing, if desired, will complete your beautiful presentation. Serve immediately, perhaps with some toasted sourdough soldiers for scooping up all the deliciousness.