I always salt the fish myself. To do this, you need to mix salt with sugar in a ratio of 3 to 1 (more salt than the fish needs, it will not take, salt boldly), well sprinkle the fish with vodka (cognac, whiskey or tequila - what is available), sprinkle it with a mixture of salt and sugar, cover with food wrap and send to the refrigerator for a day. After a day, wash off the salt and dry with a paper towel.
Transfer the curd cream to a deep bowl, add olive oil, soy sauce, lemon juice or rice vinegar to taste, pepper, and mix well until smooth.
Peel and stone the avocado. Thinly slice and drizzle with lemon juice or rice vinegar.
In serving glasses, put a layer of thinly sliced avocado with lemon juice or rice vinegar, a layer of cottage cheese cream, and pepper.
Sprinkle the curd cream with capers, lay out thinly sliced salmon, garnish with olives and a sprig of arugula (any greens).