Canapes

Ingredients

• 16 slices of toast bread
• 80 g fresh tuna fillet (ready to cook, skinless)
• 0.5 ripe Avocado
• 3 tsp lemon juice
• 0.25 Cucumber
• 3 slices smoked salmon
• 100 g cream cheese (plain)
• Salt
• ground pepper
• 4 dried tomatoes (in oil)
• 150 g mayonnaise
• 60 g crème fraîche
• 4 radishes
• 1 tbsp chives
• 70 g cooked river crab tail
• 2 tbsp freshly chopped dill
• red shiso leaf for garnish

Instructions

1. 1.

   Trim the toast slices and cut them into diamonds (3x6 cm).

2. 2.

   Wash the tuna, pat dry, and cut it into the same diamond shape.

3. 3.

   Peel the avocado, remove the pit, and cut the flesh into diamonds. Mix immediately with 1-2 tsp lemon juice.

4. 4.

   Peel the cucumber, halve lengthwise, and slice thinly. Cut a quarter of the cucumber slices into very small cubes.

5. 5.

   Slice the smoked salmon into narrow strips. Whisk the cream cheese until smooth and season with salt, pepper, and lemon juice.

6. 6.

   Drain the dried tomatoes and mix half the mayonnaise with half the crème fraîche and 1 tbsp tomato oil. Finely chop the tomatoes and fold them into the mayo mixture; taste and adjust seasoning.

7. 7.

   Clean and wash the radishes, then dice very finely. Mix the remaining mayonnaise with the rest of the crème fraîche, chives, and 2/3 of the radish cubes; season with salt, pepper, and lemon juice. Dice the crab tails and fold in.

8. 8.

   Spread 1/4 of the toast slices with cream cheese, top half with salmon strips and cucumber slices, sprinkle dill, and cover with another cream‑cheese spread slice. Secure with toothpicks and garnish with cucumber cubes.

9. 9.

   Top four more toast slices with avocado and tuna, lightly salt and pepper, then cover with toast slices. Secure with toothpicks and garnish with shiso.

10. 10.

    Spread the remaining toast slices with crab mixture, top with toast slices, secure with toothpicks, and sprinkle radish cubes.

11. 11.

    Spread the leftover toast slices with tomato mayo, top with toast slices, and secure with toothpicks.

12. 12.

    Arrange the canapes on plates or trays and serve.