Method
1To make sesame croutons, cut bread in half diagonally to form triangles. Sprinkle each triangle with sesame seeds. Using a rolling pin, flatten each triangle so the sesame seeds stick and the bread is wafer thin. Heat oil in a medium frying pan. Add croutons in batches and cook, turning occasionally, until golden brown. Drain on absorbent paper towel.

2Scoop out cucumber seeds and cut into fine dice. Combine with salt in a bowl. Stand for 5 minutes. Rinse with water and drain well.

3Gently mix cucumber, salmon, celery, capsicum, eggs, chives, capers and lemon oil in a large bowl.

4To serve, place 3 croutons on each plate and spoon salmon mixture over top. Serve with sour cream and a lemon wedge. Drizzle with extra olive oil. Garnish with dill sprig and cracked black pepper