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Ingredients
- 12 hard-cooked eggs, chopped (about 4 1/2 cups)
- 1/2 cup creme fraiche
- 3 tablespoons minced fresh chives
- 1/2 teaspoon coarse salt
- 1/2 teaspoon Dijon mustard
- 6 ounces trout roe (available at specialty-food stores)
Details
Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from marthastewart.com
Preparation
Step 1
Combine all ingredients except roe in a bowl; spread evenly in a 9-inch gratin dish or pie dish. Top with roe in a single layer. Serve immediately with crackers.
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