Finely dice the smoked salmon, red and yellow peppers, tomato and shallot. Place all the ingredients into a mixing bowl and keep to one side.

Whisk the Dijon mustard, vinegar, mayonnaise and lemon juice together. Add seasoning to taste.

Add the dressing to the salmon mixture and mix thoroughly. Keep to one side.

Halve the cucumber lengthways and scrape out the seeds. Slice the cucumber on the short side to make half moons. Toss with some dill.

Line a ramekin with plastic wrap and fill with half of the salmon mixture, pressing down lightly. Tip the ramekin upside down in the middle of a plate and then remove the plastic wrap. Arrange the cucumber slices around the salmon tower and garnish with some mayonnaise, caviar and dill. Repeat with the other half of the salmon mixture.