Carpaccio and Radish Canapes

Name: Carpaccio and Radish Canapes
Yield: 36 canápes
Ingredients: 1 small daikon radish, sliced tissue-paper-thin; 8 ounces carpaccio; 1 cup Horseradish Mustard Sauce; 36 slices cocktail pumpernickel rounds; 1 tablespoon snipped fresh chives

Preparation info

36
canápes

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Small cocktail pumpernickel rounds enhance the flavor of tissue-paper-thin daikon radish and luscious beef carpaccio, all topped with a creamy horseradish mustard sauce. Add some watercress leaves under the carpaccio for a refreshing bite.

Ingredients

1 cup Horseradish Mustard Sauce
36 slices cocktail pumpernickel rounds

Starter

Method

Spread the mustard sauce on the bread slices, reserving a small amount for garnish.
Lay a slice of daikon radish on the bread, then a slice of carpaccio. Top with a small dollop of reserved horseradish mustard sauce, and sprinkle with the chives.