Boil the three eggs in the saucepan for around ten minutes. Drain the hot water and let the eggs cool down. You can place them in a pot of cold water.
Pick a salad platter and nicely arrange the salad leaves on it.
Break the smoked mackerel into bite sized pieces and top them up on the platter over the salad leaves.
Add the red apples to the platter now. Drizzle the 2 tablespoon of lemon juice all over and toss lightly.
Peel the eggs and quarter them. Arrange these over the salad.
In a small bowl, mix the salad cream with the remaining lemon juice. Drizzle this solution over the salad.
Season with freshly ground black pepper in the end. Serve immediately.