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,