Japanese Cucumber Appetizers with Foie Gras and Caviar Recipe

Low in calories with high water content, Cucumbers have amazing health benefits. Known as Kyuri ( きゅうり ) in Japanese, these green vegetables provide excellent hydration to our body.

Best eaten raw as part of salad or garnish, the Japanese Cucumber is sweeter and slimmer with smaller seeds and thinner skin. Last Christmas, I made these Delightful Japanese Cucumber Appetizers with Foie Gras and Caviar decorated with Rosemary Herbs as part of our festive meal, turning these economical veggies into a high-class gourmet starter.

As easy as ABC, anyone can assemble these cool appetizers without much effort so let’s check out the fuss-free recipe!

Ingredients:
1 Japanese Cucumber
100g Goose Liver Pate
2 sprigs Rosemary
Caviar for topping

Method:

• Rinse cucumber and chop off both ends. Slice thickly.

• Spoon foie gras pate onto cucumber slices.

• Next, top with caviar.

• Decorate with rosemary herbs, and serve your Christmas Japanese Cucumber Appetizers with Foie Gras and Caviar chilled.

Check out the rest of our 5-Course Christmas recipes:

• Foie Gras Pate with Caviar on Japanese Cucumber
• Creamy Roasted Pumpkin Soup
• Prawns and Spinach Whole Wheat Filo Rolls with Rocket Salad
• Sparkling Mango Mint Soda
• Log Cake from TCC

Here's wishing all a Merry X'mas and a Happy 2019! xoxo