Ingredients
6large eggs,hard cooked
¼cupcreme fraiche
2tbspsnipped chives
1tbsptarragon,finely chopped
1tspdijon mustard
salt and cayenne pepper
1lbsmoked salmon,thinly sliced
2medium radishes
Preparation
In a medium bowl, mix the eggs with the creme fraiche, chives, tarragon and mustard; season with salt and cayenne
Spread the salmon slices on a work surface. Mound 1½ tablespoons of the egg salad on the short ends. Top with a few radish sticks and roll into tight cylinders.
Cover and refrigerate for at least 20 minutes, until chilled.
Trim the ends and cut the rolls in half. Garnish with the remaining radishes.
Serve and enjoy!
