Diet: Dairy Free, Gluten Free, Nut Free, Paleo, Pescatarian, Soy Free
Serves: 12
Total Time: 5 minutes

Description

A slight twist on your traditional blinis, making for a lighter option we use refreshing cucumber for the base.

These bite-sized pieces are a low calorie appetiser option which combine a high soluble fibre vegetable with healthy fats in the form of salmon, olives, hummus and coconut yoghurt. 

This makes it a great appetiser which could help those suffering from diabetes. This is because high fibre vegetables, especially when combined with healthy fats are great for lowering blood sugar levels.

An added benefit is that cucumber also has been shown to help remove waste materials and toxins, and therefore has a cleansing effect within the body (Mukherjee et al.2013).

Instead of using cream cheese, this recipe opts for coconut yoghurt providing those of you who are dairy free the option to make it also.

This recipe makes two types of canapés one suitable for vegetarians and the other for pescatarians! Enjoy making this quick and simple appetiser for the party season!

Ingredients

• 1/2 cucumber
• 50g smoked salmon
• 2 tbsp hummus
• 2 tbsp coconut Yoghurt
• 5 olives (quartered) or 1 tbsp capers
• 1 Spring onion (finely chopped)
• Chives (finely chopped)
• 1 chilli (diced)
• Sprinkle of salt & pepper
• 1 lemon wedge

Method

1. Slice the cucumber into medium sized slices, and lay them out onto a plate or platter board.
2. Spread a small dollop of hummus on half of the slices, and coconut yoghurt on the others.
3. Cut off some thin slices of salmon, squeeze a few drops of the lemon juice on top and roll them up. Then place on top of each of the cucumber slices that have coconut yoghurt on.
4. Place the sliced olives on top of the humous cucumber bites.
5. Sprinkle the red chilli, spring onion and chives on top of both the pescatarian and vegetarian cucumber sliced canapes.
6. Season with a pinch of salt and ground pepper

References:

Mukherjee, PK. Nema, NK. Maity, N et al. (2013). ‘Phytochemical and Therapeutic Potential of Cucumber’, Fitoterapia, pp.227-36. Available at: https://www.ncbi.nlm.nih.gov/pubmed/23098877 (Accessed 20 December 2018).