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Finely slice the dill and chives, keeping them separate. Thinly slice the cucumber and red onion. Tip the cucumber into a bowl, season with salt and stir through the vinegar.
Wash the red onion under cold water until crisp. Stir the chives through the cottage cheese and season with salt and black pepper.
Bring a saucepan of water to the boil. Once boiling, gently drop in the eggs and cook for 7 mins until jammy — or a little longer if you prefer them firmer. Transfer to a bowl of ice water to cool, then peel.
Place a frying pan over a medium heat with the olive oil. Once hot, add the salmon skin-side down and cook undisturbed until it’s about three-quarters of the way done. Remove from the heat and flip to finish cooking through.
Reheat the quinoa and stir through the dill. Season with salt and grate in the zest of the lemon. Toss the red onion through the cucumber just before serving.
Divide the quinoa between plates. Top with the crispy salmon, a jammy egg, a dollop of herby cottage cheese and a pile of cucumber salad.