Cavi·Art Canapés by Anna Russell We’ve used Cavi·Art in this recipe because it doesn’t bleed into the filling, unlike true caviar. Cavi·Art is a caviar substitute - it’s milder in flavour, lower in salt, has no cholesterol, is vegetarian and eco-friendly. It’s great to use in recipes or as a garnish on appetizers. 1 large cucumber 3 TBS cream cheese, softened 2 TBS sour cream 1 tsp horseradish 1 TBS red Cavi·Art 1 tsp lemon zest 1 tsp dried dill salt to taste lemon zest, dill and Cavi·Art for garnish Cut the cucumber into ½ inch (1 cm) thick slices. With a melon baller or small spoon, scoop out the centre of the cuke slices. but not all the way through. Turn upside down on paper towels to drain any excess liquid. In a bowl by hand or with a hand mixer, combine softened cream cheese, sour cream, and horseradish. By hand, stir in Cavi·Art, lemon zest, and dill. Test for seasoning. At this point, you can continue, or keep the mixture and cucumbers separately covered in the fridge for a few hours. Scoop the cream cheese mixture into an icing piping bag. TIP: If you don’t have a piping bag, use a plastic food storage bag, smooshing the mixture to the bottom. Snip a bottom corner off and use like a piping bag, squeezing the filling down through the bottom. Pipe the filling into the cucumber slices. Garnish by sprinkling with a little lemon zest, dill and top with a small dollop of Cavi·Art. Makes around ten bite-sized appetizers. You could also use this filling idea with mini boiled new potatoes or in gourmet deviled eggs. This festive appetizer pairs nicely with a glass of bubbly champagne. Here’s another recipe using Cavi·Art: Elegant Fish Dinner with Lemon-Cucumber Salsa. Copyright © 2008 FireHouse Gourmet RETURN TO THE RECIPES PRINTABLE VERSION - CAVIART CANAPES.pdfElegant_Fish_Dinner.htmlWhats_Cookin.htmlCaviArt_Canapes_files/CAVIART%20CANAPES.pdfshapeimage_2_link_0shapeimage_2_link_1shapeimage_2_link_2

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