Haricots verts with tomato and salmon

Boil the eggs hard in 8 minutes. Cook in between the haricots for 5 minutes in water with a little salt. Rinse under cold running water and let it drain. Mix the haricots verts with the tomatoes, capers and 3 tbsp oil. Divide over a scale.

Let the salmon drain in a sieve. Remove the bones and the sheet. Divide the salmon over the vegetables. Peel the eggs, cut into pieces and spread over the salad. Sprinkle with 2 tbsp oil and sprinkle with salt and pepper. Tasty with baguette.