Quick and easy appetizers for a holiday party. Watch Eric Vellend demonstrate this recipe on Online TV.
1 English cucumber
1/2 lb. boneless smoked trout*
1/3 cup Greek yogurt**
2 tbsp capers, rinsed, patted dry
1 tbsp julienned lemon zest (no pith)
Lemon juice and freshly ground pepper to taste
* Any kind of hot- or cold-smoked fish would work well in this canapé.
** You could also use sour cream or crème fraîche instead of yogurt.
Step 1: Slice cucumber into 1/3" thick to make 24 rounds. Pat dry with paper towel.
Step 2: Remove skin from fish and break into bite-size pieces.
Step 3: Lay out cucumber rounds on a tray. Top each round with a piece of fish. Top fish with a small dollop of yogurt, a few capers and a sliver of lemon zest. Squeeze a few drops of lemon juice over each canapé and season with a tiny pinch of pepper.
Watch Eric Vellend demonstrate this recipe on Online TV.