For the salmon logs:
2 4-oz. packages smoked salmon, presliced
8 oz. goat cheese
1/2 tsp. each salt and pepper
For the salad:
1 lb. seedless watermelon, cut into 1/4-inch cubes
1 medium cucumber, peeled and diced
1/4 c. thinly sliced red onion
1/2 c. finely chopped scallions
3 lemons, juiced
1/4 c. extra-virgin olive oil
1 tbsp. kosher salt
1 tbsp. sugar
1/4 c. finely chopped basil
1/4 c. finely chopped cilantro
3 oz. American golden caviar
For the salmon: Place a 12-inch square of plastic wrap on a countertop. Lay six or seven slices of salmon on top of it so that the slices overlap and form a 6-inch square. In a small bowl, season the goat cheese with salt and pepper. Form 2 oz. of goat cheese into a 1-by-6-inch log. Place the cheese 1 inch from the edge of the smoked salmon and begin to roll together, using the plastic wrap to help form a tight log. Twist the ends of the plastic wrap. Repeat three times with remaining salmon and goat cheese. Refrigerate for one hour.
To make the salad: In a large bowl, combine watermelon, cucumber, red onion, scallions, lemon juice, olive oil, salt, sugar, basil, and cilantro. Mix the ingredients gently and refrigerate for at least an hour.
To serve: Unwrap salmon rolls and cut with a very sharp knife into 1-inch slices. Scoop salad onto a platter and place salmon on top. Spoon a small amount of caviar on each slice of salmon.