Canapé comes from the French word for a couch or an open sofa, and in culinary terms the couch would be a base of bread or pastry over which spreads, toppings and flavoured butters are slapped on. Well that is how it is usually, but I had bookmarked a recipe in one of my mum’s recipe books, it had mangetout/snap peas and cucumber as a base for a topping which contained something aquatic. This recipe is fresh, and cool, and very subtly combines crisp green vegetables with an incredibly light and flavourful filling.
Ingredients for the Mangetout Canapés
1. Wash and top and tail the mangetout, and string them if required.
Both the vegetables and the filling can be fixed several hours in advance, and the canapés can be assembled an hour before serving. I was just reading in the book that the mangetout are regarded as a “greater delicacy than the insignificant pea”. Feeling bad for the insignificant pea, but such is the world of the culinary snobs.
Ingredients for Cucumber Canapés
1. Score the cucumber lengthways with a fork and cut them into slices of quarter inch thickness. Mix with lemon juice and set aside. After 15 minutes, drain and refrigerate until needed.