Optional - fish roe such as lumpfish or salmon roe (Ikura)
Bring a pot of water to a boil.
Leave the eggs in the carton and carefully cut 30% of the shell off the top of the eggs. Make sure the knife is doing the cutting—do not force it.
Empty the eggs from their shells into a bowl. Clean the egg shells gently with water and place back into the carton. Season eggs in bowl with salt and melted butter. Place bowl over boiling water and whisk vigorously until the eggs are scrambled but very creamy. Remove from heat.
Fill the egg shells 3/4 of the way with the very soft creamy scrambled eggs and put a little dollop of cream cheese on top.
Cut the smoked salmon into small pieces and place on top of the egg to completely fill to the top of shell. Finish with one layer of chives over the salmon. (Add Fish Roe if desired)
Place the egg into an egg cup and serve with an espresso spoon.