To assemble the salad, put a few handfuls of mache greens on a plate. You could also eliminate the leaves or use a different green. Slice celery thinly at an angle. Slice the green onions’ white and light green parts thinly. Slice radishes into thin slices. Slice cucumber into thin slices. Add the cucumber, celery, snap peas, radishes and green onions. Break up the salmon into medium size pieces and add to the salad. Dress the salad with yogurt dressing and garnish with a few pinches of sumac and extra fresh dill. Season with extra pinch of flake sea salt.