Add dressing ingredients to a jar and shake well until combined or whisk in a small bowl, alternately. Set aside.
Place first 7 ingredients into a large bowl, then drizzle over dressing; toss until combined, glossy and the sunflower seeds are evenly distributed. Place evenly over 2 plates or bowls then add smoked salmon over the top with the baguettes on the side. Season with black pepper, sea salt and a squeeze of lemon (you shouldn’t need too much salt).
This is really nice with the smoked salmon and salad place between the sliced, buttered baguettes and eaten as a sandwich or as a salad on it’s own.
Note: To achieve really thin slices for the onion, radish & cucumber, I used a mandoline on the thinnest setting.