Mix sour half cream and crème fraîche with mustard, season with salt, pepper and sugar. Add freshly chopped dill.
Spread a little bit of dill cream on each of the smoked salmon slices and roll up. Refrigerate with remaining sauce until ready to serve.
Stir balsamic vinegar and olive oil to make a salad dressing, seasoning with salt and pepper.
Arrange the smoked salmon rolls on plates and garnish with a tiny bit of dill, if desired. Mix the cress with the prepared salad dressing, arrange decoratively next to the salmon and sprinkle with the chopped eggs. Serve the rest of the dill sauce separately.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!