1 long and thin English cucumber
vendace, rainbow trout or salmon roe
chopped chives

Wash the cucumber and cut it crosswise in 3 - 4 cm thick slices. Make a small hollow in the centre of each slice by scraping out little of the seeds with a small teaspoon.

Fill the hollows with fish roe and garnish with chopped chives. Serve as a snack with sake, along with nori cheese, soy sauce eggs and daikon salad.

Recipe source: "Mätitäytteiset kurkut", Yamada-Alho, M. (1992) Japanilainen keittokirja. Espoo: Weilin+Göös.