Smoked salmon Caesar salad

Preheat oven to 180°C (160°C fan-forced). Brush bread with oil, Place on a baking tray and bake for 5 minutes, turning once, until lightly toasted. Remove from oven. Set aside to cool.

Meanwhile, place eggs in a small saucepan and cover with cold water. Bring to boil over medium heat, stirring to centre yolks. Boil for 5 minutes, for a firm yolk. Drain and refresh under cold water. Peel and slice.

Whisk sour cream, lemon juice, 1 tablespoon warm water, mustard, garlic, dill and half of capers.

Place lettuce and half of croutons in a serving bowl. Add half of dressing and toss to coat. Top with salmon, remaining croutons, onion and egg. Drizzle with remaining dressing. Sprinkle with remaining capers.