Top small rounds of toast with cream cheese, add
smoked salmon and lump fish caviare and lemon zest.
1. Hardboil 6 eggs, cool and peel.
2. When cold, halve and remove
yolks but reserve two.
3. Mash yolks with 150 ml of good
quality mayonnaise and pile back
into the whites.
4. Grate reserved egg yolk over the
top to create 'mimosa'.
YSmoked salmon savouries