Preheat the oven to 200 ° C. Cut the filo pastry into 32 squares of approx. 7 x 7 cm and brush with melted butter. Place 2 squares offset on top of each other and place in greased muffin cups. Bake in the oven for 5-8 minutes until golden brown. Watch as they get too dark quickly.
Mix the crème fraiche with the chives cut into rolls (save some for decoration) and season with lemon juice, salt and pepper. Put the quail eggs in boiling water for 3 minutes, then the yolk is still slightly waxy. Now peel and halve.
Put a dollop of chive cream in each of the filo dough baskets. Place 2 halves of quail eggs on top. Garnish with 1 teaspoon of trout caviar and decorate with some chives.
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