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    Egg and shrimp canapés

    The perfect summer appetiser.

    • 8 slices wholemeal bread, buttered
    • 9 eggs
    • 250g shrimp
    • Juice of 1 lime
    • ½ cucumber, peeled and diced
    • 2 tbsp dill, chopped
    • Salt
    • Fresh ground pepper
    • Butter

    1. In a large bowl, combine the shrimp, lime juice, dill and cucumber. Season with salt and pepper.
    2. Heat 1 tbsp of butter in a deep pan and add the eggs. Season with salt and pepper. Whisk the eggs with a fork and cook over medium heat for 1-2 minutes.
    3. Cut the eggs with a round mould 8 times and place a piece of egg on each piece of bread.
    4. Add the shrimp and serve immediately.