Smoked Salmon and
Herbed Egg Salad Involtini
Makes 2 dozen rolls
Herbed Egg Salad Involtini
6 hard cooked large eggs, chopped
1/4 cup creme fraiche
2 Tbsp snipped chives
1 Tbsp finely chopped tarragon
1 tsp Dijon mustard
Salt and cayenne pepper
1 pound thinly sliced smoked salmon, cut into twelve 6x3 inch rectangles
2 medium radishes, finely julienned
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 1 1/2 Tbsps of egg salad on the short ends. Top with a few radish sticks and roll into tight cylinders. Cover and refridgerate until chilled, at least 20 minutes.
Trim the ends and cut the rolls in half. Garnish with the remaining radish sticks and serve.
Can be refridgerated over night.
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