Take the cod roe out of the pouch. Cut into pieces, add the cream, the bread with crusts removed, soaked in milk then squeezed dry, adding a few drops of lemon juice and a pinch of pepper. Put through the mixer to obtain a smooth thick cream. Chill. Cook the eggs for 6 minutes to keep them soft. Cut the peeled cucumbers into 2 inch sections. Hollow them out so that they acquire the shape of a pot, put into boiling salted water. Once it boils again, remove from the heat, allow to pouch for 4 to 5 minutes. Cool with cold water. Drain, wipe. The cucumbers must be tender but not cooked. Make a mustard mayonnaise with a pinch of Cayenne. Add the cream and the mixed herbs to make it lighter. Prepare the plates garnished with lettuce leaves with two cucumber pots filled with cod roe using a fluted pastry bag. Add an egg and the sauce to each serving. Serve with hot grilled toasts.
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1 pouch of cod roe
1 tbsp thick cream
1 teacup bread with crusts removed, soaked in milk
