- 16 slices
sliced white bread (crusts removed)
- 3 ounces
fresh Tuna fillet (skinned)
- 3 teaspoons
Cucumber (peeled, halved lengthways and thinly sliced)
- ½ cup
cream cheese (plain)
- ⅔ cup
- ¼ cup
sun-dried tomatoes (preserved in oil; drained, oil reserved, tomatoes very finely chopped)
- 1 tablespoon
Radish (very finely diced)
- ½ cup
cooked Crayfish tail (chopped)
- 3 slices
smoked Salmon (cut into thin strips)
- 2 tablespoons
freshly chopped Dill
red Shiso leaf (to garnish)
Cut the bread, tuna, and avocado into 1" x 2" diamonds. Immediately drizzle the avocado with 1-2 tsp lemon juice. Dice 1/4 of the cucumber slices.
Stir the cream cheese until smooth and season to taste with salt, ground black pepper and lemon juice.
Mix half the mayonnaise with half of the crème fraîche and 1 tbsp tomato oil. Stir the tomatoes through and check the seasoning.
Mix the remaining mayonnaise with the remaining crème fraîche, the chives and 2/3 of the diced radish, and season to taste with salt, ground black pepper and lemon juice. Stir in the crayfish tails.
Divide the bread into 4 equal groups. Spread one group of bread pieces with cream cheese. Top half of these with salmon and cucumber slices, sprinkle with dill and top with the other half of the bread pieces. Secure with canapé skewers and garnish with the diced cucumber.
Top half of a second group of bread pieces with avocado and tuna. Season lightly with salt and ground black pepper and top with the remaining bread pieces in this group. Again, secure with skewers and garnish with shiso.
For the third group, top half with the crayfish mixture and add a second piece of bread. Secure with skewers and garnish with diced radish.
For the final group, spread the diamonds with the tomato mayonnaise, fold together in pairs and secure with skewers.
Arrange the canapés on serving plates and serve.