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To make broth, in blender container, place tomatoes, cucumber, garlic, red wine vinegar, honey or agave, smoked paprika, and salt, and blend until very smooth. Strain purée into bowl, using wooden spoon or spatula to press mixture through fine sieve. Refrigerate for at least 1 hour before serving.
In mixing bowl, place salmon and add lemon juice, dill, shallots, olive oil, capers, red pepper flakes, salt, and pepper. Mix well, cover, and refrigerate for at least 1 hour for salmon to marinate.
In clean blender or food processor container, place avocado flesh, olive oil, lemon zest, lemon juice, and salt, and blend until smooth. Add water, 1 Tbsp at a time, if mixture is too thick to blend properly.
Working on one serving at a time, stuff salmon mixture to a depth of about 1 ½ inches into either a ring mould, a 1 cup stainless steel measuring cup, a ramekin, or an empty tin can cut open at both ends. Unmould into shallow serving bowl and place some tomato broth around salmon. If using a mould such as a ramekin with only one open end, simply turn it upside down into bowl and lightly tap to release the fish. Top with avocado mousse.