Cucumber Canapés With Dill Mascarpone and Smoked Trout

Sometimes it’s good to offer people something slightly nicer than a bag of crisps. These are dead easy to make but look impressively fancy.

Makes about 30 small canapés / Prep time: 10 minutes / Cook time: NIL 


  • 1 telegraph cucumber
  • 1 cup mascarpone or cream cheese
  • finely grated zest of 1 lemon
  • 2 tsp mustard or horseradish sauce
  • large handful of fresh dill or fennel fronds
  • sea salt and freshly ground black pepper
  • 150g smoked trout (or other smoked fish), broken into small pieces


Peel some strips of skin from the cucumber and discard, leaving a pattern of green stripes behind. Cut the peeled cucumber into 1cm slices – you’ll end up with about 30 discs. Arrange on a platter. Beat together the mascarpone/cream cheese, lemon zest, mustard/horseradish and half the dill or fennel. Season with salt and pepper. Dollop spoonfuls of this mixture on top of each cucumber round, and top each one with a piece of smoked fish. Scatter the remaining herbs on top. Serve with drinks.

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Extracted from Homecooked by Lucy Corry, published by Penguin Random House NZ, RRP $55.00. Text © Lucy Corry 2021. Photography © Carolyn Robertson, 2021









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