A tasty mayonnaise mixture laden with chives, lemon, and a hint of shallot secures shingled slices of cucumber and radish to dainty bread rectangles. Pictured with our Smoked Salmon & Pickled Okra Roll-Ups and Chicken & Artichoke Salad Tea Sandwiches.
Cucumber-Radish Canapés
Serves: 12
Ingredients
- 1⁄3 cup mayonnaise
- 1 teaspoon finely chopped fresh chives
- 1 teaspoon fresh lemon juice
- 1⁄2 teaspoon minced shallot
- 1⁄8 teaspoon fine sea salt
- 1⁄8 teaspoon ground black pepper
- 4 slices white sandwich bread, frozen
- 1 English cucumber
- 1 cup whole radishes*
Instructions
- In a small bowl, stir together mayonnaise, chives, lemon juice, shallot, salt, and pepper.
- Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from frozen bread. Cut each bread slice into 3 even rectangles that are the same width as cucumber. Place bread rectangles in a resealable plastic bag to let thaw.
- Using a mandoline on the thinnest setting, cut 36 (1⁄8-inch) slices from cucumber and 24 (1⁄8-inch) slices from radishes.
- Spread a layer of mayonnaise mixture onto each bread rectangle. On mayonnaise side of each bread rectangle, alternately shingle 3 cucumber slices and 2 radish slices, beginning and ending with cucumber. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 2 hours.
Notes
*Select radishes that are close to the same diameter as the cucumber.
