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Start with the pickled cucumber. Cut the cucumbers into ribbons using either a peeler or wide section of a grater.
In a bowl, combine the cucumber, vinegar, chilli and dill. Set aside to marinate for 30 minutes (or warm on the hob and drain immediately).
Make the butter bean ‘hummus’. Drain a tin of butterbeans, then smash the beans together with minced garlic.
Add the kefir, 1 tsp tahini and mix until you reach the desired consistency. Season with lemon juice, zest, and salt & pepper.
Spoon the hummus onto a plate to cover the base.
Drain the cucumber ribbons and toss together with watercress leaves. Pile on top of the hummus.
Drizzle a little extra virgin olive oil around the hummus.
Top with a salmon fillet or mackerel.