150g cold-smoked gravlax
12 large eggs
30ml Dijon mustard
2 tsp lemon juice
Salt and pepper to taste
Traviar and dill for garnish
Hard boil the eggs and cool.
Halve the eggs and remove the yolks and put into a food processor (a bowl and stick blender can also be used, or if neither is available just chop the gravlax as finely as possible)
Add all other ingredients to the yolks and blend well.
Pour the yolk mixture into a large zip-lock bag and then cut about ½ cm off one of the bottom corners, to turn it into a pastry bag.
Gently squeeze the mixture evenly among each of the 24 egg white halves.
Garnish with the Traviar and dill.