Title: Cold & Hot Cucumber Canapes
Categories: Appetizer
Yield: 7 Servings

1 Cucumber; 2 inches diameter,
-5-6 inches long
Kosher or sea salt
1 cn Smoked oysters; drained
1 ts Fresh lime juice
2 tb Mayonnaise
1 ts Dry mustard
7 sl Thin; firm-textured white
-bread
Mayonnaise
2 ts Ground pure New Mexico hot
-red chile

Slice ends from cucumber, score sides with tines of a fork. Cut 28 perfect,
very thin slices from cucumber, save remainder. Sprinkle a large, flat,
paper-towel-lined plate well with salt. Carefully place cucumber slices in
single layer on salt, cover with another layer of paper towel. Weigh down
with plate & let stand 2 hours at room temperature. Rince slices & pat dry.
In food processor or blender combine oysters, lime juice, 2 Tbs mayonnaise,
mustart, hot pepper sauce & remaining cucumber cut in chunks. Process until
well chopped but not pureed. Use biscuit or cookie cutter, cut 28 small
rounds of bread; spread each with mayonnaise, then with oyster mixture. Cut
each cucumber slice almost in half, roll each half around index finger, 1
half-round forward, one backward & place atop each canape. Sprinkle with
ground chile. Makes 28 appetizers.

From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.