A delicate ribbon sandwich filled with egg, salmon cream and chervil is a splendid treat when served with a glass fine Champagne or a refreshing up of tea.

Ingredients

Chervil and Cream Egg

• 4 eggs
• 3-4 tblsp cream or crème fraiche
• 1/2 tblsp finely chopped fresh chervil

Chervil and Smoked Salmon

• 150 grams hot smoked salmon
• 1/4 cup cream or crème fraiche
• grated rind half a lemon
• 1/2 tblsp finely chopped fresh chervil

Sandwiches

• 1 loaf brioche
• crème fraiche or softened butter for spreading
• handful rocket leaves

Method

Eggs

1. Place eggs carefully and slowly into boiling water and simmer gently for 8 minutes. Remove from the heat, and pour off the hot water. Crack the egg shells and let the eggs sit in the saucepan under running cold water until cool enough to handle. Peel off the shells and allow the eggs to cool.
2. Mash the eggs with a fork or potato masher and blend in the cream or crème fraiche, chervil and season with salt and white pepper.

Salmon

1. Break the salmon into pieces removing the skin and any bones. Flake into a bowl and mix gently with the cream or crème fraiche, lemon rind and chervil.

Assembly

1. Cut the brioche into 12 thin slices and arrange in four sets of three slices. Brush four slices with crème fraiche and top with rocket leaves. Divide the egg mixture evenly on top. Brush a second slice of bread with crème fraiche on both sides and place on top of the egg. Spread over the salmon. Brush the last four slices with crème fraiche and place cream side down on top of the salmon. Trim the edges of the ribbon sandwiches and cut in half, Decorate with fresh sprigs chervil when serving.