Flake salmon into small pieces. Add two teaspoons of lemon juice to spinach leaves to add some acidity and set aside.
In a separate bowl, add desired amount of wasabi paste to the mayonnaise and mix well. You may want to build up the heat gradually so add small amounts of wasabi at a time.
Poach the eggs in water with some vinegar added to keep the eggs’ shape. Simmer for approx 2-3 minutes [egg yolks should be soft].
Serve the eggs on the lightly toasted bread, and cover with smoked salmon salad mixture.