Preparation time: 20 minutes
8 hard-boiled eggs
2 oz. /50. Smoked cod’s roe
Small knob butter
2 tablespoons mayonnaise
Salt and pepper to taste
½ cucumber
1 lettuce heart, quartered
Cool the eggs under running water and shell them. Slice in half across and scoop out the yolks Carefully without damaging the whites. Cut a sliver from each rounder side so that the egg white ‘cups’ will stand firmly. Cover the egg whites with cold water until required.
Pound the cod’s roe until smooth and gradually work in the yolks, butter and mayonnaise. Taste The mixture and adjust seasoning. Place the mixture in a piping bag with a large star nozzle. Drain The ‘cups’ on absorbent kitchen paper and into each one pipe a large rosette of filling. Make 1/8 inch (0.25-cm.) incisions length wise in the skin of the cucumber with a sharp pointed knife. Remove alternate strips of skin and slice the cucumber to give ‘turret’ style slices. Place the filled Egg halves in the center of a serving dish and garnish with lettuce quarters and cucumber slices.
Serves 4.
