In a bowl large enough to hold the eggs, make an ice bath by filling the bowl with two handfuls of ice and cold water. Set aside near the stove. Fill a medium sauce pan with water and bring to a boil. Gently place the eggs into the boiling water and cook the eggs at a medium boil for 10 minutes. Remove the eggs and place in the ice bath until chilled. Peel the eggs and cut in half lengthwise. Remove the yolks and place in a food processor, reserving the whites. Pulse the yolks to break them up, add the crème fraîche, lemon juice, zest and salt to taste. Pulse until smooth. Fold in the chives, and spoon the yolk mixture into the egg white halves. Place shards of smoked trout on the yolk mixture and garnish with pieces of chervil or chive blossoms.