Crispbread with Egg Salad and Salmon Roe

Aapprox. 20 pieces

5 slices  FINN CRISP round crispbread
5  eggs
2 tbsp diced celery
1 tbsp red onion, diced
2 tbsp olive oil
1 tbsp chopped chives
1 tsp  white wine vinegar
100 g  creme fraiche
Salt, white pepper
100 g  salmon or trout roe

Break FINN CRISP round crispbreads into four pieces.
Boil eggs and remove shells.
Put eggs into a bowl and using fork smash them, add celery, red onion, olive oil, chives and white wine vinegar. Finally, stir among crème fraiche and season with salt and pepper.
Arrange egg salad on crisp bread pieces and garnish with roe.