Crab Aspic Eggs

Behead eggs with kitchen knife on the thick side. Use contents for other purposes. Rinse cooled egg shells.

Remove peel from 1/3 of cucumber, cut in half, remove seeds. Finely dice flesh, sprinkle with a little salt, place in a suitable bowl and stand.

Dill cool, rinse and dry. Remove stems, coarsely chop leaves.

Soak gelatin in cold water.

Pour fish stock into a saucepan. Season with salt, pepper and juice of one lemon and heat. Mix in the squeezed gelatine. Stir in crab, dill and agegossed cucumber cubes. Place in refrigerator until not quite firm.

Fill the still soft aspic mixture into the eggs. Place eggs in a carton and refrigerate for at least 2 hours.

Cut the remaining cucumber with the peel into 6 slices about 1 1/2 cm thick. Decorate as desired. Hollow out these “egg cups” a tiny bit on one side.

Remove the shell from the aspic eggs and place them on the cucumber bases. Serve chilled.

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