Hard boil the eggs and cut them in half. Toast the bread until golden brown, spread with butter while still warm and cut in half diagonally. Arrange 2 egg halves and 2 half slices of toast on each plate. Top each egg with a teaspoon of caviar and garnish with dill to taste.
Step 1 Cook the potatoes for about 25 min. in boiling salted water. Wash and dry the lime, grate the zest finely and squeeze out the juice. Mix the zest and juice with the cream and crème fraîche in a bowl until smooth. Season the lime cream with salt and pepper. Wash, dry and finely chop the chives.
Step 2 Peel the cooked potatoes while still warm. In a bowl, crush the potatoes and butter with a fork and mix in the chives.
Step 3 Season the mashed potato with salt. Put four ring cutters (measuring about 4cm Ø) on a baking tray. Fill them with the mixture, pressing it down slightly. Divide the caviar evenly between them. Divide the lime cream between the plates. Place one little pie on each pool of lime and remove the ring.