Stir the dill, capers, crème fraîche, mustard and 1 tbsp of lemon juice together in a small bowl, cover and set in the fridge.
Place the shallots and the remaining lemon juice in another small bowl, mix, cover and set in the fridge.
Cut the salmon fillet and smoked salmon into small cubes, place in a medium bowl, mix, cover and set in the fridge.
When you are ready to serve, pour the crème fraîche and shallot mixes into the larger bowl of salmon and stir gently.
Peel and pit the avocados and chop into small cubes. Place in a medium bowl and add ½ tsp of salt, ½ tsp of pepper and the 4 tbsp of balsamic glaze. Stir gently.
Toast the bread on both sides, using a griddle pan or toaster.
Zig-zag the balsamic glaze over 4 serving plates. Place a cooking ring in the centre of a plate. Spoon in one-quarter of the avocado and gently push down, covering the base evenly. Spoon one-quarter of the salmon on top, again pushing down. Gently lift off the ring. Repeat on all the plates.
Drizzle 1 tsp of extra virgin olive oil over each pile of salmon tartare and garnish each with a lemon wedge. Place 2 slices of toasted ciabatta on each plate and the dish is complete.