Instructions

1. Put the eggs in a pan of cold water and bring it to the boil over medium heat. Turn off the heat, cover with a lid and rest for six minutes. Drain the water and rinse the eggs with cold water, then keep them in a pan of cold water for 10 minutes or so.
2. When you’re ready to serve salad, peel the eggs and cut them each into 4 wedges.
3. Scatter one handful of rocket leaves onto each plate, then shred the smoked salmon into small strips and arrange these on top of the salad leaves.
4. Slice the radishes and scatter this on top, together with the olives.
5. Finally, arrange the eggs around the salmon, then drizzle with olive oil and the lemon juice. Season with plenty of freshly ground pepper and serve.