Stuffed eggs with smoked trout and trout caviar

Ingredients for 4 servings:

• 100 g smoked trout fillet(s) (preferably fresh from the market or fish shop)
• 6 medium-sized eggs, hard-boiled
• 100 g crème fraîche
• some salt
• some pepper, mixed, from the mill
• some paprika powder
• some lemon juice, freshly squeezed
• 100 g trout caviar
• some baby spinach, fresh
• some parsley, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the Easter brunch buffet or for the party buffet as finger food

Pat the trout fillets dry with kitchen paper and cut into pieces. Peel the eggs, halve them lengthwise, scoop out the yolks, and blend them in a bowl with the crème fraîche and the trout fillet pieces. Season to taste with a little salt (use it carefully, as the caviar that goes on top at the end will also be salty), a few turns of mixed pepper from the mill, a little paprika, and a squeeze of lemon juice. Then fill the eggs with the filling and arrange them on a platter. Place some trout caviar on each filled egg half and garnish with a few baby spinach leaves and parsley leaves.