6 large hard cooked eggs
4 oz smoked salmon, finely diced
3 Tablespoons of minced fresh chives, plus extra for garnish
1/4 cup of mayonnaise
2 tablespoons of capers, rinsed and finally chopped
1 tablespoon of fresh lemon juice
1/2 teaspoon of grated lemon zest
Fresh ground pepper
2 ounces salmon roe
Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. Turn off the heat as soon as the water boils, cover the pot, and let stand for 15 minutes. Drain the eggs and then refill the pot with ice cold water. Set aside until the eggs are cool. Peel the eggs and then slice them in half lengthwise.
Remove the yolks and crumble them into a medium bowl . Arrange the whites on the platter in a single layer or in an egg dish with the cut sites up and lightly sprinkle with salt.
Add the mayonnaise, salmon, chives, capers, lemon zest, lemon juice and pinch of freshly grated pepper to the egg yolks.
Using a small spoon, mound the filling into the egg whites. Loosely cover the stuffed eggs with plastic wrap and refrigerate for at least 30 minutes.
When ready to serve, uncover the deviled eggs and garnish with a dollop of the salmon roe and the reserved chopped chives. Sprinkle with salt and pepper and serve.