Smoked Salmon And Herbed Egg Salad Involtini

• 6 hard-cooked large eggs, chopped
• 1/4 cup creme fraiche
• 2 tablespoons snipped chives
• 1 tablespoon finely chopped tarragon
• 1 teaspoon Dijon mustard
• Salt and cayenne pepper
• 1 pound thinly sliced smoked salmon, cut into twelve 6-by-3-inch rectangles
• 2 medium radishes, finely julienned

1. In a medium bowl, mix the eggs with the creme fraiche, chives, tarragon and mustard; season with salt and cayenne.
2. Spread the salmon slices on a work surface. Mound 1 1/2 tablespoons of the egg salad on the short ends. Top with a few radish sticks and roll into tight cylinders. Cover and refrigerate until chilled, at least 20 minutes. Trim the ends and cut the rolls in half. Garnish with the remaining radishes and serve.
3. Make Ahead: The rolls can be refrigerated overnight.

eggs, creme fraiche, chives, tarragon, mustard, salt, salmon, radishes

Taken from www.myrecipes.com/recipe/smoked-salmon-herbed-egg-salad-involtini (may not work)