1. Slice the cold-smoked salmon into thin strips and set aside

2. Peel the melon and cut it into small bite-sized pieces

3. Slice the cucumber into thin rounds and chop the lettuce leaves

4. In a large bowl combine 3 tablespoons (45 ml) of rapeseed oil with 1 tablespoon (15 ml) of lemon juice and a pinch of salt

5. Add the melon cucumber and lettuce to the bowl and toss gently to coat

6. In a small bowl mix 1/2 cup (120 g) of mayonnaise with 1 teaspoon (5 ml) of lemon juice and 1 tablespoon (3 g) of chopped fresh dill

7. Arrange the salad on a serving plate

8. Place the sliced cold-smoked salmon on top of the salad mixture

9. Spoon small dollops of the dill mayonnaise over the salmon

10. Serve right away