Quick Canapé – Crayfish Avocado on a Cucumber Base
A healthy canapé for gluten free friends or an entrée to a heavier meal.
For the filling I used a 140g packet of crayfish tails (you could use cooked prawns), 2 avocados mashed, juice of 1 lemon, a dash of Tabasco sauce, a tablespoon of brandy and 2 tablespoons of mayonnaise, a teaspoon of tomato sauce, salt and pepper to taste and cayenne pepper to sprinkle. Mix everything together and spoon on top of cucumber rounds cut to about 1cm thick.
Delicious, light, scrumptious and luxurious, enjoyed by the adults and children.