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
  1. In a small bowl, stir together mayonnaise, chives, lemon juice, shallot, salt, and pepper.
  2. 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.
  3. Using a mandoline on the thinnest setting, cut 36 (1⁄8-inch) slices from cucumber and 24 (1⁄8-inch) slices from radishes.
  4. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cucumber-radish-canapes/