2013-03-29

Cucumber appetizer with tuna and anchovies

Cucumber appetizer with tuna and anchovies
Author:
Category
Snacks
Ingredients
  • 6 small cucumbers
  • 1 can (200 g) tuna in own juice
  • 8 anchovy fillets
  • 1 chicken egg
  • 6 quail eggs
  • 2 stalks of green onions
  • 1 small bunch of parsley
  • 1 tsp mustard
  • 1 tsp white wine vinegar
  • Olive oil
  • Salt, freshly ground white pepper
The smaller the cucumbers you use, the prettier this appetizer will look. Instead of anchovies, you can use sprat fillets or even lightly salted herring - just in small quantities. The filling can be prepared in advance and kept in the refrigerator for 2 to 24 hours.

Recipe for an appetizer of cucumbers with tuna and anchovies


1

Prepare the filling. Hard boil quail and chicken eggs (4 minutes and 9 minutes respectively). Crack the shell, put it in cold water for 3-5 minutes, then peel the eggs. Finely chop the chicken egg, cut the quail eggs in half lengthwise.

2

Remove the stems from the parsley, chop the leaves as finely as possible, literally “to dust”. Slice the green onion very thinly.

3

Cut 6 anchovy fillets in half crosswise, finely chop the remaining two.

4

Drain the juice from the tuna, mix with chopped chicken egg, chopped anchovies, green onions, parsley.

5

For dressing, mix 2-3 tbsp. l. olive oil, mustard, vinegar, salt and pepper. Pour dressing over filling and stir.

6

Cut the cucumbers in half lengthwise, using a teaspoon with a sharp edge, remove the core (you will not need it). Stuff the cucumber "boats" with filling, decorate with anchovy slices and quail egg halves. Drizzle with olive oil and serve.

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