I salted the salmon myself, in the morning I covered it with salt and pepper and covered it with lemon zest, and by the evening it was ready: juicy, tender, fragrant, not salted.
I cut it into thin slices.
Cut lemon zest into small pieces.
Make dressing: mix 1 tablespoon of lemon juice, 2 tablespoons of olive oil, salt, pepper, grated garlic, a couple of drops of balsamic vinegar, 1 teaspoon of soy sauce, 0.5 tsp of sugar.
Cucumber peel and finely chop.
Curd mix with sour cream, a little prisalivaem, pepper, roll the balls with a diameter of 1 cm and roll them in lemon zest.
Collect our salad: on a flat plate spread torn salad, pour half the sauce, then spread the cucumbers, thinly sliced mushrooms, olives, cut into 3 parts, strips of salmon, rolled roses, and curd balls, and pour the rest of the sauce.