Cucumber canapé boats

Cucumber canapé boats

Super fun, versatile recipe for fresh tasting finger food that will make everyone smile from the inside out.

SERVES:  12 boats PREP TIME:  15 mins COOK TIME:  -


  • 2 fillets skinless salmon cooked and flaked or 200g tinned salmon
  • ½ cup finely chopped coriander, plus plenty of small leaves for garnish
  • 1 small red onion, finely diced
  • 1 tablespoon nori flakes
  • 2 tablespoons olive oil
  • ½ teaspoon black pepper
  • ½ teaspoon chilli flakes
  • Juice of one lime
  • 1 cucumber
  • 2 tablespoons black or white sesame seeds, gently pan toasted


  1. Mix the salmon, finely chopped coriander, diced onion, nori flakes, olive oil, black pepper, chilli and lime juice in a bowl and set aside.
  2. Peel the cucumber and slice in two lengthways.
  3. Gently scoop out the seeds and slice the cucumber into diagonal slices, approximately 2” (4 -5cm) wide.
  4. Gently spoon the mix onto each slice.
  5. Garnish with toasted sesame seeds and coriander leaves. Enjoy the party!


  • Have fun with an array of fillings in your cucumber boats … prawns, lamb mince and crab all work well.
  • Mix it up with a choice of fresh herbs such as dill or chives and/or give it extra spice by topping with finely sliced fresh chilli.
  • Add pomegranate seeds for colour and taste.

Dietary Requirements 

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free

Filed under

Dairy freeGluten free

  • By Matilda Bathurst, BSc Hons, RGN, RM, PGCE (Primary)

    A life enthusiast, nurturer and willing learner; mother, teacher, walker extraordinaire, registered midwife & nurse. Thriving into my elder years.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer