Using a peeler, make some nice, thin ribbons of cucumber and lay on a plate or baking tray lined with kitchen towel. Sprinkle a good pinch of salt over the cucumber and cover with another piece of kitchen paper and leave while you prepare the rest.
Cube the mozzarella pretty roughly. Tear the smoked salmon into long strips and place in a bowl with the mozzarella. Season with salt, pepper and a little drizzle of olive oil.
Finely chop the dill and in a second bowl, combine with the ribboned cucumber.
Carefully peel the skin of the apple away and try to ribbon as well as possible. Add this to the bowl with the cucumber and add a small handful of freshly chopped dill and a little olive oil and mix.
Plate up the cucumber/apple/dill with the mozzarella and salmon mix, finish with a little more chopped dill, pepper and a squeeze of lemon if handy.
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