Garnished eggs

- 1 tub of crème frâiche,
- 125 g cream cheese
- 2 dessert spoons of cream
- one bunch of finely hacked parsley
- 1 teaspoonful of Bärlauch ABCE Granulat
- 125 g smoked salmon (if no fish is desired,
   prepare the whole amount with herbs)
- 8 hard-boiled eggs

Mix crème frâiche, cream cheese and cream thoroughly and half the mixture. Mix one helping with the parsley and the Bärlauch ABCE Granulat. Liquidise the other together with the smoked salmon. Half the eggs and garnish alternately with salmon or herb cream. Decorate with parsley and salmon strips.