Cook the eggs in a pan of boiling water
for 8 mins. Drain, then cool under running
water. Peel the eggs, then cut them into
quarters. Heat grill to medium.
Put the salmon, skin-side down, onto
a baking tray, then grill for 4 mins. Turn
the fish, add the torn pitta to the grill pan,
then cook for 2-3 mins more until the
salmon has cooked through and the pitta
is crisp and golden. Leave to cool.
Meanwhile, place the watercress,
horseradish and garlic in a food processor,
then whizz until finely chopped. Add the
yogurt and 3-4 tbsp water, then pulse
for a few secs more to make a smooth,
pourable dressing. Add a little lemon
juice and seasoning to taste.
Break the salmon into large flakes.
Scatter the lettuce over a platter, then
top with the egg, salmon and pitta.
Drizzle over the dressing, toss and serve.