Toast with Egg and Salmon

Hard boil the eggs, cool, peel and cut in half lengthwise. Cut the salmon into thin strips. Peel the shallot and finely chop. From the lemon, cut a piece of the peel and cut it into fine strips. Squeeze the juice from the lemon and mix 1 - 2 teaspoons with the shallot and salmon. Arrange the salmon on the egg halves and serve garnished with caviar, lemon peel strips and chives.