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Little Savories On Sticks's picture
  Melon/Squash/green cabbage 1 Large (For Serving)
For salmon and cucumber
  Cucumber 1 Large
  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
  Capers 4
For herrings with gherkins
  Gherkins 12 Medium
  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
  Salt To Taste
  Pepper To Taste

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.

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Little Savories On Sticks Recipe