Boil eggs in boiling water for about 10 minutes until hard. Clean and wash the salad, shake dry and pluck into bite-sized pieces. Wash, clean and slice the radishes. Pluck salmon into bite-sized pieces.
Quench the eggs with cold water, peel them and cut them into slices with an egg slicer. Arrange eggs, radishes, salad and salmon on plates. Drizzle with yoghurt dressing.