Smoked Salmon, Enoki & White Miso Cucumber Boats |

Smoked Salmon, Enoki & White Miso Cucumber Boats

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Makes 40

  • 2 x 200-g cucumbers, cut in half and deseeded
  • 200 g smoked salmon
  • 4 tablespoons white miso paste
  • 100 g enoki mushrooms
  • 60 g sliced pickled ginger
  • 1 tablespoon black or white sesame seeds, to garnish (optional)

1. Take each cucumber half and peel a strip of skin from the curved side so that it will sit flat on the work surface. Slice the cucumber at a right angle into 2-cm/3⁄4-in. wide strips.
2. Cut the salmon into 40 pieces (5 g/1⁄8 oz. each) and place a piece on each slice of cucumber.
3. Spoon a pea-sized amount of white miso paste on the base of each piece of salmon.

4. Cut the top 4 cm/11⁄2 in. off the enoki mushrooms and place a few at a time on each of the dots of miso.
5. Top with a little pickled ginger and serve sprinkled with a pinch of sesame seeds, if using.

For more recipes from Party-perfect Bites: Delicious recipes for canapes, finger food and party snacks by Milli Taylor (Ryland Peters & Small, £13.59) click here.