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)
Preparation
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.
