For the remoulade, stir together egg yolks and spices. Slowly add oil and continue to stir until thick. Stir in curd cheese, finely diced gherkin and onion, and chopped kitchen herbs. Season to taste. Peel eggs, cut in half and spread trout caviar evenly on top. Arrange on top of the remoulade. Garnish with chives if desired.
Serve with boiled, peeled potatoes.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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