Hard boil the eggs for 6 minutes and let them cool off. Once they are cold, peel them and separate the yolk from the egg white. Cut the mackerel into small pieces and mix in a bowl with the yolk, dill, mayonnaise, crème fraiche. Flavour with salt and pepper.
Spread the mix on a piece of toast and sprinkle with fresh dill. Finish with a slice of cucumber.
Serving tip: if you don’t want to use toast, you can also fill the left over eggs with this mix. A great appetiser!
