Whisk together soured cream, mustard, lemon juice and dill until well blended.
¼ tbsp Dijon mustard, ½ tbsp lemon juice, ¼ bunch dill, 50 ml sour cream
Chill before serving.
Add the eggs to a saucepan and add enough water to cover to cover the eggs by about an inch.
2 large eggs
Place the saucepan over a high heat and bring to a boil. Turn off the heat and add a lid and leave on for 5 - 6 minutes. The eggs will be lovely with a firm white and a soft yolk.
Remove from the water and peel. Slice the eggs into quarters.
Divide the lettuce between the bowls.
100 g lettuce
Slice the tomatoes, scallions/spring onions, avocado and cucumber and scatter equally amongst the bowls.
8 large plum tomatoes, ½ large cucumber, 4 large spring onions
Scatter the capers and any other salad vegetables you are having.
2 tsp capers
Add the smoked salmon on top of the salad
200 g smoked salmon
Add the sauce either under the smoked salmon or on top of it with a good pinch of pepper and a squeeze of lemon juice and a sprig of dill as garnish.