These light and fresh canapés are perfect for the summer as a refined alternative to the classic cucumber and cream cheese sandwich. I created this recipe for a recent supper club in aid of the World Cancer Research Fund Big Fruitea as part of a healthy menu featuring foods shown to help prevent cancer. Although cucumbers have a very high water content, they are also high in cucurbitacins, which are shown to be anti-cancerous as they inhibit cell proliferation and induce programmed cell death. Goat's curd is readily available in good supermarkets and whole food shops but it also works to use fresh goat's cheese.
INGREDIENTS - (Makes about 40 canapés)
1 cucumber - peeled and sliced into 3mm slices
20 baby plum tomatoes - halved
200g goat’s curd or fresh Greek goat’s cheese
15g basil or Greek Basil
Juice of ½ lemon
150g of smoked eel - I bought mine from the Weald Smokery
METHOD
Whip up or blitz the goat’s curd with the lemon juice and 10g of the basil. Season with salt and pepper.
Cut the filleted eel into 40 small cubes.
Arrange the cucumber slices on a platter.
Carefully spoon the whipped goat’s curd onto the cucumber slices. If you are feeling brave, you could use a piping bag!
Top each cucumber slice with half a tomato, cube of smoked eel and a basil leaf.
Enjoy!
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