These charming, elegant little hors d’oeuvres are meant to be consumed in just a bite or two.
Wash the cucumber well and slice off about
If you like, you can create a design on the cucumber pieces. Using a zester or other narrow chiseling instrument (wood- or linoleum-block tools are perfect for this job), remove a shallow strip of dark green skin about
With a melon bailer, hollow out each cucumber basket. Scoop out as much of the seeded portion as you can but be careful not to poke through the walls of your baskets. Turn the baskets upside down to drain off any excess liquid. (The baskets can be made up to this point, covered with clear plastic wrap, and refrigerated for up to 4 hours.)
In a small bowl toss the caviar with the light soy sauce and let it marinate for a few moments before draining.
In another small bowl or dish, mix the horseradish powder with an equal quantity of cold water and stir to make a paste. Place a dab of the horseradish paste on the inside of each cucumber basket. Fill the baskets with the red caviar and serve at once. Or cover with clear plastic wrap and refrigerate for 30—60 minutes.
© 1985 Elizabeth Andoh. All rights reserved.