Prepare rice according to package instructions.
To prepare dressing, whisk together yogurt, lemon juice, tarragon and salt, reserve.
Cover eggs with water in a small sauce pan and heat on high until water boils. Remove from heat and rest for 4 minutes before draining and peeling eggs.
To serve, toss rice and greens with yogurt dressing and divide evenly on plates. For each salad, place one cooked egg cut in half, 1 oz of cold smoked salmon and garnish with red onion and capers.