Preheat oven to 200°C and line a baking sheet with parchment.
Sift dry ingredients into a bowl and mix in honey, treacle, buttermilk, and milk until just combined.
Divide dough into four rounds, mark with a cross, and bake for 20-30 minutes.
Reduce oven to 100°C and set bread aside to cool.
Prepare cucumber salad by reducing vinegar and sugar with mustard seeds, then mixing with cucumber and dill.
Simmer court-bouillon ingredients in 6 litres of water for 20 minutes.
Poach salmon in the court-bouillon for 25 minutes in the oven with the door slightly ajar.
Boil duck eggs for four minutes, peel, mash, and mix with melted butter, capers, and herbs.
Serve portioned salmon with cucumber salad, warm duck egg dressing, and wheaten bread with butter.