Deviled eggs with wasabi and smoked sockeye wild salmon.

Cook the eggs until they are hard-boiled, about 8 minutes. Shock the eggs in cold water and let them cool.

Peel the eggs. Carefully slice them in half lengthwise and scoop out the yolks.

Add the mayonnaise, wasabi, soy sauce, chervil, and pepper to the egg yolks. Mix well. Finely chop the smoked wild sockeye salmon and set it aside.

Place the egg mixture in a piping bag, or in a plastic bag with one corner cut off. Carefully pipe the egg mixture into each egg half and finish with the smoked salmon, extra chervil, and salmon roe.