These Smoked Salmon–Cucumber Canapés with Niçoise Olive Tapenade are a special treat.
Smoked Salmon–Cucumber Canapés with Niçoise Olive Tapenade
Yield: 6
Ingredients
- 1 English cucumber
- 6 thin slices smoked salmon
- 1 recipe Niçoise Olive Tapenade (recipe follows)
- Garnish: parsley, lemon peel curls
Instructions
- Trim ends from cucumber. Using a channel knife, cut vertical stripes on cucumber. Cut cucumber into 6 (1¼-inch) sections. Using a melon baller, scoop out each section.
- Divide Niçoise Olive Tapenade among cucumber sections. Place a rolled smoked salmon piece in each section, nestling to fit and ruffling to form a flower shape.
- Garnish each with a parsley leaf and a lemon peel curl, if desired.
Niçoise Olive Tapenade
Ingredients
- ⅓ cup pitted Niçoise olives
- ⅓ cup pitted bright green olives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon capers
- 1 teaspoon fresh lemon zest
- 1 teaspoon fresh lemon juice
- ¼ teaspoon chopped fresh garlic
- 1 tablespoon extra-virgin olive oil
Instructions
- In the work bowl of a food processor, combine olives, parsley, basil, capers, lemon zest, lemon juice, and garlic, pulsing until mixture is finely chopped and well blended.
- Cover, and refrigerate tapenade until needed, up to a day.
- Just before using, add olive oil, stirring to incorporate.
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