Frankfurter Sauce

Clean herbs and pick the leaves from the stems. Chop roughly and place in a food processor. Add sour cream, yogurt, sugar, mustard and salt and process until herbs are finely chopped and everything is well mixed. Pour the mixture into a serving bowl and adjust the taste with more salt and even sugar or mustard if necessary. Keep refrigerated until ready to serve.

Cook potatoes and eggs to your liking (I cook my eggs for about 6 minutes). Serve the sauce with potatoes and eggs and smoked trout, if desired.