MAKING
1 In a small saucepan, put the eggs.
2 Add enough cold water to cover them, and bring slowly to a boil over low heat.
3 As soon as the water starts to boil, turn off the heat.
4 Cover the saucepan, and set aside for 20 minutes.
5 Drain and shell the eggs.
6 When completely cold, cut lengthwise in half.
7 Slice a small piece off the white curved side of the egg halves so they are stable when placed yolk side up.
8 Arrange on individual plates.
9 Rinse and dry the cucumbers.
10 Slice off the ends and cut lengthwise in half.
11 Cut each half in 2.
12 Scoop out the seeds neatly.
13 Carefully cut off a thin slice, down the curved side so that they remain stable.
14 Cut a fairly thick layer off the top but stop about 1/2 in short of the end, so that you can bend and fold this long piece over.
15 Secure with a cocktail stick, to represent a sail at the end.

FINALIZING
16 Place one of these "boats" on each plate, between the two egg halves.
17 In a nonstick pan, roast the sesame seeds over moderate heat for 1-2 minutes, stirring with a wooden spoon.
18 Remove from the heat and spoon over the egg yolks.
19 Spread the salmon or lumpfish roe along the center of the upper surface of the cucumber boats.
20 Squeeze lemon juice over them.

SERVING
21 Serve at once.