For the salmon eggs, boil the eggs for 8-10 min. Rinse, peel and leave to cool.
Chop the salmon into cubes. Season with pepper and juice of one lemon. Mix crème fraîche, cooked egg yolk and horseradish. Wash dill and cress and shake dry. Pluck off cress and dill.
Halve eggs, cut straight at the bottom and place on a platter. Line with cress and salmon.
Apply the horseradish cream and decorate with the salmon eggs with dill.