Smoked sokeye salmon salad

We do not usually eat (nor do we consider buying) commercial smoked salmon – but we received from our neighbour, who smokes meat and fish wonderfully, a ready-to-use gift package. So – here it is:
For 4, as a starter

Dressing:

• 60 ml natural yogourt,
• 1 tsp horseradish sauce,
• 1 tbsp finely chopped dill,
• squeeze of lemon juice,
• pinch of salt.

Salad:

• 250g smoked salmon
• 150g mixed greens
• 200 g sweet cherry tomatoes, halved
• 100 dry black olives

1. Mix all the ingredients of the dressing, set aside
2. arrange salad leaves on four plates
3. Place the tomatoes on top of salad leaves
4. Tear the salmon with your fingers in small chunks, place on top of the tomatoes.
5. Scatter olives on top, drizzle with dressing.
6. Serve with crusty baguette.