Ingredients

• 250g John Ross Jr smoked salmon (finely chopped)
• 16 extra-large eggs
• 120g ounces salmon roe
• 1 cup of sour cream
• 120g cream cheese (room temperature)
• 4 tablespoons of the best quality mayonnaise
• 2 tablespoon lemon juice
• 5 tablespoons finely chopped fresh chives (4 for the recipe, 1 for garnish)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Preparation method

Cover the eggs with cold water in a large pot, making sure that they all remain on one layer, and bring to the boil. Once at boiling temperature turn the heat off, cover the pot and stand the eggs for 15 minutes. Then drain, fill the pot with cold water and leave to cool.

Peel eggs and halve (lengthways). Carefully remove all the yolks, place in mixer and mix with the lemon juice, cream cheese, sour cream, mayo, salt, pepper, chives and, of course, the smoked salmon. Place in the fridge.

When chilled and ready to serve, simply place enough mixture in each cavity of the egg whites, place a touch of salmon roe on top and add the remaining chives to taste. Season to taste and serve.

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