Truffled salsa and creamy egg

The computer is still broken, but hopefully being fixed soon. In the meantime I've looked through my archive of photos waiting to be written about to find something that didn't necessitate bringing in a recipe book to work!
This one comes from a dinner party in February where my friends made the main course and one of the dessert courses, and I brought along some nibblies to have with drinks and two (yes, 2!) other desserts.

Last year a friend was helping another friend pack up their house before they married and moved to Paris, and they offloaded a lot of stuff from their fridge to him. One particularly gourmet item was Tetsuya's Black Truffle Salsa, which I know to be damn expensive. He took one sniff of it and decided it smelled revolting, like it had gone off, and was about to throw it in the bin before he pulled back and thought maybe he'd get me to test it. I did, and I confirmed that yes, that's what truffles were meant to smell like ("like petrol??!" "Yes, like petrol!")....based on my worldy experience of truffles having once had a tiny bottle of truffle oil in the cupboard...ahem.
So, when deciding what canapes to make I thought it'd be a good chance to use up this truffle salsa (ingredients consisting of black truffles, porcini mushrooms, olive oil etc.etc. all top stuff). I recalled that truffles are best served with a quite bland blanket of flavour, like potatoes, pasta or egg, so the flavour (and that petroleum taste) really shines.
I hard boiled up a couple of eggs and mixed them with some King Island Dairy pure cream. Yes, I know - decadent, but we're having truffles here. This is not the time for your Black&Gold dollar dazzler. To this I only added some salt flakes. Nothing else. And I have to say this egg mixed with cream and salt tasted damn good on its own!
I had some trouble with my fancy-pants Scandinavian wafer crackers, in that they wouldn't split into even pieces. They were the perfect raft for the egg & truffle mixture, but next time I'll remember that they must be consumed immediately, otherwise the toppings make them go soggy, and then they're not so great. So, there you go - fancy-pants black truffle and creamy egg canapes. Very, very nice! Perfect with some vintage champagne.