- 25g/1oz unsalted butter
- 2 free-range eggs beaten
- 50g/1½oz ready-made gravlax, chopped
- salt and freshly ground black pepper
- 10 ready-made mini canapé shells
- Melt the butter in a frying pan.
- Add the egg and gravlax to the frying pan and stir until the mixture is cooked and has a glossy texture.
- Season well with salt and freshly ground black pepper.
- Spoon the mixture into the canapé shells.
- To serve, arrange the shells neatly onto a clean plate.