Cucumber With Salmon Roe And Hard-Boiled Eggs

Instructions

1 Place the eggs in a small saucepan, add enough cold water to amply cover them
and bring slowly to the boil over a low heat.
2 As soon as the water starts to boil, turn off the heat, cover the saucepan and
leave for 20 minutes before draining and peeling the eggs.
3 When completely cold, cut lengthwise in half: the yolks will not be completely
hard-boiled and will be bright yellow and creamy in the centre; slice a small
piece off the white curved side of the egg halves so they are stable when placed
yolk uppermost on small, individual plates.
4 Rinse and dry the cucumbers; slice off the ends and cut lengthwise in half; cut
each half in two. Scoop out the seed-bearing section neatly. Carefully cut off a
thin slice all down the curved side so that they will remain stable.
5 Cut a fairly thick layer off the top but stop about 1/2 in (1 cm) short of the
end, so that you can bend and fold this long piece over and secure with a
cocktail stick, to represent a sail at the end to which it is still attached. If
the removal of the seed section means that you cut 2 parallel strips, this will
look just as attractive.
6 Place one of these 'boats' on each plate, between the two egg halves. Toast the
sesame seeds in a non-stick frying pan over a moderate heat for 1-2 minutes,
stirring with a wooden spoon; as soon as they begin to jump about in the pan,
remove from the heat. Spoon them over the egg yolks.
7 Spread the salmon or lumpfish roe along the centre of the upper surface of the
cucumber 'boats' in a thin line, squeeze a little lemon juice over them and
decorate each serving with a sprig of parsley.

Cucumber With Salmon Roe And Hard-Boiled Eggs

Course:

🧂 Ingredients

Instructions

Cucumber With Salmon Roe And Hard-Boiled Eggs

Course:

🧂 Ingredients

Instructions

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