Hard boil the eggs for 10 minutes, then run under a cold tap to instantly cool.

Peel the eggs and slice in half down the middle.

Scoop out the yolk and mash it together in a small bowl with the mayonnaise and cream until smooth. Season to taste with salt and pepper, and scoop into a piping bag with a large star nozzle.

Pipe the filling back into the holes in the egg halves.

Slice slithers off the piece of salmon and roll into rosettes. It looks pretty if you work from the thickest part to the skinniest. Make one for each egg.

Arrange the salmon rosettes on top of the filling along with small scoops of the caviar and a sprig of dill.