Little Savories On Sticks
|Melon/Squash/green cabbage||1 Large (For Serving)|
|For salmon and cucumber|
|Smoked salmon||6 Ounce, thinly sliced|
|For ham and nasturtium|
|Sweet cured cooked ham||6 Ounce (In One Piece)|
|Chopped fresh parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Nasturtium blooms/Sprigs of watercress/arugula||30|
|For melon with ham|
|Ripe melon||1 Large (Firm)|
|Prosciutto||1⁄2 Pound, thinly sliced|
|For herrings with gherkins|
|Pickled herrings||24 Ounce, well drained (Two 12 Ounce Jars)|
|White cocktail onions||100 Small|
|For olives with anchovies|
|Canned anchovy fillets||8 Ounce, well drained (Four 2 Ounce Cans)|
|Stuffed green olives||60|
To prepare the salmon and cucumber, peel the cucumber, cut in half lengthwise, then scoop out the seeds.
Cut the cucumber halves in half again, lengthwise, then cut them into small cubes about 1/2 inch.
Put the cucumber pieces into a bowl, sprinkle them lightly with salt and allow to stand for about 1 hour (the salt draws out the excess water, and crisps the cucumber).
Rinse the cucumber and drain well on paper towels.
Season the cucumber pieces, then wrap each piece in a small strip of smoked salmon.
Spear on toothpicks.
To prepare the ham and nasturtiums, cut the ham into small cubes, about 1/2 inch.
Mix the parsley with the garlic and seasoning, in a mixing bowl.
Add the cubed ham and toss well to coat it evenly with the parsley mixture.
Wrap each piece of ham in nasturtium petals, and spear on toothpicks.
To prepare the melon with ham, cut the melon in half and scoop out the seeds.
Cut the melon halves into quarters, then carefully cut away the skin.
Cut the melon flesh into 1/2-inch cubes.
Wrap each piece of melon in a strip of prosciutto, and spear on toothpicks.
Top each with a caper.
To prepare the herrings with gherkins, cut the gherkins into quarters lengthwise, then cut into 1/2-inch pieces.
Wrap each piece of gherkin in a strip of herring, then spear on toothpicks.
Top each with a cocktail onion.
To prepare the olives with anchovies, cut the anchovy fillets in half lengthwise.
Curl a strip of anchovy around each stuffed olive, then spear on toothpicks.
To serve, arrange attractively, by studding all over a large melon, squash or green cabbage, outer leaves laid back and a thin slice taken from the base.