Instructions

1. Put the eggs in small pan of water and bring to the boil. When boiling, put a lid on and turn off the heat.
2. Rest for 6 minutes, then drain and rinse the eggs under cold water. Rest them in cold water.
3. While the eggs are resting, make the mustard sauce – mix the mustard with the honey, vinegar, oil and dill. Season with freshly ground pepper, taste, adjust to your liking then set aside.
4. Mix the cream cheese and horseradish together with the lemon zest and juice. Season with salt and pepper and adjust the heat to your liking. Warm up the flatbread in a toaster or pancake pan.
5. Put the flatbread onto plates, then spread the cream cheese mixture over them.
6. Place one fish fillet on both (you can discard the skin, if preferred) then scatter some capers around it.
7. Remove the egg shells, then cut the eggs in half. Add these to the fish, together with some lettuce leaves.
8. Drizzle the eggs and the lettuce with the mustard sauce.
9. Serve immediately.