Egg-anchovy salad is one of my absolute favorites. Salt, juicy that goes to eggs, baked potatoes, fish, subway, sandwiches, omelettes, yes everything.

8 pcs anchovy fillets
4 pcs hard-boiled chopped eggs
2 pieces cooked diced potatoes
1/4 chopped leeks
butter
1 st big bunch of chopped dill
1 st large bunch chopped chives
1 cup heavy cream or creme fraiche
2 tablespoons mayonnaise
2 tablespoons unsmoked caviar
Saute the onion over medium heat in butter, without adding color. Add eggs, anchovies, dill, chives, potatoes, cream and finally caviar. Stir. Leave mixture to simmer so that it has a light creamy consistency. Add the mayonnaise when you take it from the stove. Serve luke warm.