You can be sure of several constants on each trip to Scotland: At least one sunset will rival the best ever witnessed, too much whiskey will be imbibed, and smoked salmon will be a prominent feature in breakfast or lunch, or both – happily.

Yield: 10 servings

Place eggs in a large saucepan and cover with an inch or two of cold water. Bring to a boil and shut off heat. Cover pan and keep eggs in water for 12 minutes.  Remove eggs and peel them under cool running water. Slice in half lengthwise. Gently remove yolks, and add them to a medium bowl. Break yolks with the back of a fork. Add mayonnaise, mustard, lemon juice, dill, and mix well. Fold in salmon. Season with salt and pepper.

Place cooked egg whites on a baking sheet lined with parchment paper. Add egg mixture to a pastry bag fitted with a star-shaped tip. Pipe 1–1 1/2 tablespoons of the egg mixture into each egg white. Cover loosely with foil, so filling isn’t crushed. Refrigerate until serving, at least 3 hours. To serve, garnish each egg with 2 slices of chives.