Cucumber With Salmon Roe And Hard-Boiled Eggs
Ikura to Kyuri
- 1 medium-sized cucumber
- 4 hard-boiled eggs see method
- 1 tbsp black sesame seeds
- 1 small tin or jar salmon roe or red lumpfish roe
- 1/2 lemon
- parsley sprigs
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Calories: 102 kcal
Carbohydrates: 4 g
Protein: 7 g
Saturated Fat: 2 g
Cholesterol: 187 mg
Sodium: 64 mg
Potassium: 194 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 318 IU
Vitamin C: 10 mg
Calcium: 59 mg
Iron: 1 mg