Place 2 medium eggs in a saucepan of cold water, bring them up to a gentle simmer and cook for 6-7 minutes, depending on how soft you like the yolks. When they're ready, run cold water over them until they're cool enough to handle, then peel off the shells.
Meanwhile, whip a 142ml carton whipping cream until it holds stiff peaks. Fold in 1 tbsp hot horseradish and chill till needed. Arrange 3-4 slices of organic smoked salmon on each of 2 plates, squeeze over the juice of ½ lemon and sprinkle with freshly ground black pepper. Spoon a dollop of horseradish cream on to each plate, halve the eggs and add them to the plates, and serve.