Deviled Eggs, Smoked Salmon +++++K

1. Slice eggs in half lengthwise. Remove the yolks carefully. Place the yokes in the bowl of an electric mixer fitted with a paddle attachment and arrange the egg whites on a platter in a single layer with the cut sides up. Sprinkle with some salt. 2. To the egg yolks, add the cream cheese, mayonnaise, lemon juice, chives, salmon, radishes, salt and pepper. Beat on medium speed while adding the sour cream to make sure the mixture doesn't get too thin. Should be somewhat fluffy. Stop mixing as soon as the desired consistency is achieved. If you want the mixture kind of chunky and more salmon tasting, you can fold in some more minced smoked salmon at this point (another ounce or two). With a small spoon or with a pastry bag, fill the egg whites with the yolk mixture. Loosely cover with plastic wrap. making sure not to flatten the filling. Refrigerate for 30 minutes allowing the flavors to blend. 3. When ready to serve, garnish with a dollop of the salmon roe and some extra chopped chives and or dill. Finally sprinkle with some salt and pepper if needed.