Half-fill a medium-large saucepan with water, season generously with salt and bring to the boil.
Tear off 8 sheets of good- quality cling film, each roughly 40cm square. Get yourself 4 small bowls or ramekins and rub the rims with olive oil. Place a double layer of cling film on top of each one and carefully push it in so that it lines the bowls evenly. Use your finger to lightly oil the inside – which will help your egg come out easily at the end. Put a tiny pinch of salt and pepper into each cup.
Carefully crack the egg into the cling film, and then gently push the yolk down so the egg white surrounds it (without it breaking). Bring the cling film up into a bundle, then tie it in a knot and try to squeeze the knot down so it creates a perfect pouch and seals it.
Once the water is boiling, remove the bowl and place your eggs in the water. It takes between 5 and 6 minutes at a gentle simmer for a large egg.
Meanwhile, arrange 2 pieces of smoked salmon on each plate. Check one of your eggs after 5 minutes. If it still seems undercooked, put it back in for another minute or so.
Divide the salad onto each plate. Cut off the cling film knots with a pair of scissors, peel away the rest, then carefully lift the eggs with a spoon and serve them right on top of your salad and smoked salmon. Serve with wedges of lemon on the side.