- 6 large eggs
- 1 ounce Nova Scotia salmon (about 1½ slices), finely shredded into small pieces
- 2 teaspoons drained tiny capers
- 3 teaspoons snipped fresh chives
- Finely grated zest of ½ lemon
- Salt and freshly ground black pepper, to taste
- 2 generous teaspoons salmon caviar (from a jar is fine)
- 2 tablespoons creme fraiche
- 2 tablespoons prepared mayonnaise, preferably Hellmann’s
- Rinse the eggs with warm water and place them in a saucepan. Cover with warm salted water. Bring to a boil, reduce the heat, and simmer for 13 minutes. Drain the eggs and run them under cold water until they are cool.
- When the eggs are cool, peel them and then halve them lengthwise. Carefully scoop out the yolks and place them in a bowl. Set the whites aside.
- Lightly mash the yolks with a fork. Add the smoked salmon, capers, 2 teaspoons of the chives, the lemon zest, and salt and pepper, and stir with a fork. Still using the fork, carefully stir in the caviar.
- Mix the crème fraîche and mayonnaise together in a small bowl, and add this to the yolk mixture to bind it. Fill the egg whites with the salmon mixture, mounding it attractively. Sprinkle the remaining 1 teaspoon snipped chives over the eggs, arrange them in a spoke fashion on a small decorative plate, and watch them disappear.