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.