Slice salmon with a very sharp knife into (ten) 1/4" thin pieces. Season each slice with sea salt.
Lay salmon onto the plate, following the curvature of the plate, leaving 1" rim around the edge of the plate.
Spoon Lemon Caper Vinaigrette over salmon, ensuring even distribution of Vinaigrette onto each slice.
Place a slice of cucumber on top of each slice of salmon.
Spoon smoked trout roe over top each slice of salmon, ensuring even distribution of roe onto each slice.
Garnish with dill evenly distributed over the top of the dish, as shown in the photo.