Use a mandoline or sharp knife to cut the cucumber into long, thin ribbons. They should be flexible enough to bend without breaking. Set aside on a towel-lined plate so excess moisture does not water down the wreath.

Juice 2 limes into a small bowl. Cut the green onions into 3-inch pieces, then slice them lengthwise into thin strips. Place the strips in a bowl of iced water for 2–3 minutes, until they curl slightly and lose some sharpness. Drain well and pat dry.

In a medium bowl, roughly mash the 3 ripe avocados. Add the juice from the remaining lime, salt, and pepper, then stir until creamy but still textured. The avocado should hold soft peaks, not turn completely smooth or watery.

On a large round serving plate, arrange the cucumber ribbons in a circle around the edge, overlapping them slightly. You want a full, even ring with no large gaps. This acts as the “frame” that holds the salmon and vegetables in place.

Drape the 14 ounces sliced smoked salmon over the cucumber ring, letting each slice curve naturally. Tuck the thinly sliced radishes and curled green onions between the salmon pieces. Aim for a mix of color and height so the wreath looks full and balanced.

Spoon the mashed avocado into the middle of the plate, filling the open center of the wreath. Smooth it gently into a mound, without pressing into the cucumber border. The avocado should sit like a soft, bright “pool” in the center.

Drizzle the wreath lightly with extra virgin olive oil and sprinkle with black pepper. Add small dollops of ½ cup crème fraîche around the wreath. Scatter 2 tablespoons capers, lemon half-moons, fresh dill, and micro herbs over the top.