Cucumber-Tarragon Fleur-de-Lis Canapés

Duck Salad Brioche Sandwiches

This version of a classic teatime savory is spread with a crème fraîche aïoli and is presented as a canapé with a tarragon garnish to resemble a fleur-de-lis. Pictured with our Duck Salad Brioche Sandwiches.

Cucumber-Tarragon Fleur-de-Lis Canapés
Serves: 8
  • 4 thin slices multigrain bread, frozen
  • ¼ cup crème fraîche
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon finely chopped fresh tarragon
  • ½ teaspoon very finely grated sweet onion
  • ¼ teaspoon fine sea salt
  • 1⁄16 teaspoon ground black pepper
  • ½ English cucumber
  • Garnish: fresh tarragon sprigs
  1. Using a 1½-inch square cutter, cut 8 squares from bread slices, discarding scraps. Cover bread squares with damp paper towels to prevent drying out, and let thaw at room temperature.
  2. In a small bowl, stir together crème fraîche, mayonnaise, lemon zest, tarragon, onion, salt, and pepper until combined.
  3. Using a sharp knife, cut cucumber in half lengthwise. Using a mandoline, cut very thin lengthwise slices from cucumber halves. (Blot dry on paper towels, if necessary.)
  4. Spread a layer of crème fraîche mixture onto bread squares. Arrange 4 cucumber slices in a shingled, parallel fashion over crème fraîche mixture side of each bread square, trimming cucumber slices to fit bread squares. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour before serving.
  5. Just before serving, garnish each canapé with a tarragon sprig, if desired, shaping sprig to resemble a fleur-de-lis.
Make-Ahead Tips: Bread squares can be cut out a day in advance and stored in a resealable plastic bag to prevent drying out. Crème fraîche mixture can be made up to a day in advance, stored in a covered container, and refrigerated to allow flavors to meld.




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