|Flour||1 1⁄2 Cup (24 tbs)|
|Cold water||2 Tablespoon|
|Shrimps||1⁄2 Pound, cooked and peeled|
|Hard cooked eggs||4 , shelled|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Freshly ground black pepper||To Taste|
|Chopped dill/Chives||1 Tablespoon|
Method Make pastry dough and chill; line flan ring and bake blind.
For filling: cut hard-cooked eggs in half, scoop out yolks and cut egg whites in strips; combine with shrimps and mayonnaise.
Push egg yolks through a sieve, cover and reserve.
Peel cucumber, discarding seeds, and dice.
Sprinkle lightly with salt, cover and let stand for 30 minutes.
Drain, rinse and season with black pepper and add the herbs.
Divide an- chovy fillets in half, lengthwise; soak in milk to remove excess salt.
When flan shell is cool, fill with shrimp mixture and arrange a thick border of diced cucumber around the edge.
Fill center with sieved egg yolk and cover with a lattice of anchovy fillets.