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
- 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
- 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.
- In a small bowl, stir together crème fraîche, mayonnaise, lemon zest, tarragon, onion, salt, and pepper until combined.
- 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.)
- 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.
- 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.