2 Little Gem lettuces
150g pack hot-smoked wild salmon flakes
2 tsp capers
50g ready-made croûtons
3-4 tbsp Caesar dressing (or make own)
Put the eggs in a small pan with enough water to cover, then bring to the boil.
Boil for 6 mins exactly, drain, cool under running cold water, then peel.
Separate the leaves from the lettuces and divide between two bowls.
Scatter over the salmon flakes, capers and croûtons.
Quarter the eggs, add them to the salad, then drizzle over the Caesar dressing and serve at once.