Follow the sub recipes for the dressing and the pickled cucumber.
Arrange the smoked salmon into a disc in the centre of your serving plate.
Drain the pickled cucumber onto a clean J Cloth or kitchen towel. Using your hands to sculpt the shape arrange the cucumber on top of the salmon, trying to gain as much height as possible.
Place the herb salad into a mixing bowl and dress with a little of the horseradish dressing, place the dressed salad on top of the cucumber and drizzle the remaining dressing over and around the smoked salmon.