Have the ingredients for the hollandaise ready and sitting at room temperature.

Fill a small pot with water and bring to a boil over high heat. Once boiling, add the eggs and let boil for 10–12 minutes or until hard-boiled.

Meanwhile, finely dice the smoked salmon slices, taking care to separate the pieces once cut.

Preheat a pan over high heat and add the butter. Once melted, add half of the chopped salmon to the pan and let cook until crispy. Remove from heat and set aside.

Once the eggs are cooked, run the pot under cold water until the eggs are cool enough to handle. Peel the eggs.

Once completely cooled, place the eggs in a shallow dish and use a fork to mash them up.

Now for the hollandaise sauce. Fill a small pot with water and place on the stove to simmer. Melt the butter in the microwave for 30–60 seconds — it should be melted, but not hot. Set aside. In a large heat-safe bowl, whisk together the egg yolk, lemon juice, Dijon mustard and salt until air bubbles begin to form. Place the bowl with the egg mixture over the pot of simmering water to create a double boiler, ensuring that the water does not touch the bottom of the bowl.

Continuously whisk the mixture over medium heat until beginning to thicken.

Once thickened, remove from heat and slowly pour in the melted butter while stirring with a whisk. Keep stirring the entire time to avoid clumps. Once all of the butter is added, place the bowl back over the pot to thicken further.

Once fully thickened, remove from heat and set aside. If the sauce is too thick, you can add a tiny bit of the water. Keep in mind, you want a fairly thick sauce. Allow the sauce to cool to room temperature, so as not to cook the smoked salmon.

Combine the raw salmon, hollandaise, and half of the chives with the mashed egg to form a firm mixture, using a little less sauce if necessary. Season to taste.

Once combined, divide the mixture and roll into balls.

Mix the remaining chives with the crispy salmon and roll the bombs in the mixture to coat. Enjoy!