Step 1

Use a small pan that fits the eggs.

Step 2

Remove the eggs from the fridge whilst you bring kettle of water to the boil.

Step 3

Pour the water into the pan and bring back to a boil. Once boiling reduce the heat to a simmer and carefully use a slotted spoon or skimmer to lower the eggs into the water.

Step 4

Turn the heat back up and set the timer for 13 minutes.

Step 5

Whilst the eggs are boiling get a bowl of well iced water ready.

Step 6

As soon as the timer goes use a slotted spoon or skimmer to remove the eggs from the boiling water and drop them straight into the ice bath.

Step 7

Let the eggs cool for 5 minutes then gently crack the eggs and the shells should slide off.

Step 8

Seperate the yolks from the whites, then finely chop the yolk and set to one side. Chop the egg whites slightly larger and set to one side separately to the yolks.

Step 9

Peel and finely chop the red onion.

Step 10

At this point everything can be covered and kept in the refrigerator for a few hours.

Step 11

Add 2 slices of smoked salmon to each plate, a small pile of egg white, egg yolk and chopped red onion.

Step 12

Scatter over the capers, then squeeze over a little lemon juice and season generously with black pepper.

Step 13

Serve with your choice of accompaniment. (see note 1)