Pat the salmon dry with paper towels. Place the fillet skin-side down on a tray. Spread the cure mixture evenly over the flesh side of the salmon, pressing gently so it adheres. Cover tightly with plastic wrap and refrigerate for 30–60 minutes for a light cure (up to 2 hours for a firmer texture).

Rinse and dry

After curing, rinse the cure off under cold running water. Pat the fillet very dry with paper towels. Place on a rack and refrigerate uncovered for 30 minutes to form a slight pellicle (a tacky surface that helps smoke adhere).

Cold smoke the salmon

Set up a cold smoking method: use a smoker set to under 80°F (27°C) or a stovetop/box smoker with soaked apple or alder wood chips. Drain the soaked chips and ignite per your smoker's instructions to produce smoke without high heat. Place the salmon in the smoker, skin-side down, and smoke for 1–3 hours depending on how smoky you want it. Check periodically to ensure temperature stays low. The salmon should be translucent and hold together.

Finish and rest

Remove the salmon from the smoker, brush lightly with 1 tsp olive oil and let rest at room temperature for 10 minutes. Transfer to refrigerator to chill if not serving immediately. Slice thinly against the grain when ready to plate.

Pickled Vegetables

Make quick pickling brine

In a small saucepan combine white wine vinegar, water, granulated sugar, kosher salt, mustard seeds and peppercorns. Bring to a simmer to dissolve the sugar and salt, then remove from heat and let cool for 5 minutes.

Pickle the vegetables

Place the thinly sliced radishes, cucumber and julienned carrot (if using) into a heatproof jar or bowl. Pour the warm brine over the vegetables so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 20–30 minutes. For more pronounced pickling flavor, refrigerate 2 hours or overnight. Drain before assembling.

Whipped Avocado

Prepare avocado mixture

Halve and pit the avocados. Scoop flesh into a food processor or blender. Add lime juice, Greek yogurt or crème fraîche, olive oil, salt and pepper. Process until smooth and airy, stopping to scrape down sides. Fold in chopped chives by hand if you prefer a bit of texture.

Adjust seasoning

Taste and adjust seasoning with additional salt or lime juice as needed. Transfer whipped avocado to a piping bag or spoon for plating.

Assembly & Garnish

Plate the whipped avocado: pipe or spoon a generous quenelle or two on each serving plate as the base for the salmon.

Arrange sliced smoked salmon over and beside the whipped avocado in delicate folds or ribbons. Use enough to cover roughly 3–4 oz (85–115 g) per serving.

Scatter drained pickled vegetables around and on top of the salmon to add acidity and crunch.

Garnish with microgreens or baby arugula, a few thin radish slices, and a sprinkle of chopped fresh dill or chives. Finish with a light drizzle of extra virgin olive oil and a pinch of sea salt flakes. Serve with a lemon or lime wedge on the side.