Smoked salmon and cucumber salad

A friend came over in the middle of one of those days when I was alone for a month. When I was at the shop heading for oat milk for her matcha latte, I passed by the fridge. There it was—one last package of mildly smoked Scottish salmon. We did have most of it for breakfast served on rye bread with avocado, and the rest was put to good use in salad that evening.

Wash and pat dry lettuce. Put in a bowl and mix with 2 medium-sized cucumbers cut into slices. Add 1/4 tsp of Dijon mustard, 2 tbsp extra virgin olive oil, and sea salt, and mix so that everything is evenly coated. Put on a serving plate, add some smoked salmon pieces, dill flowers or dills, and top with either boiled or poached egg. Sprinkle over some black pepper and serve.