Cucumber bites and prosciutto-wrapped asparagus with grapefruit spritz

These cucumber bites and prosciutto wrapped asparagus canapés come from Aleksis Kalnins, head chef of Hazel, a popular modern Australian restaurant located in Melbourne. Taking inspiration from retro canapés themes from the 80s, 90s and early 2000s, Aleksis pays homage to the enduring canapé flavour combinations that continue to be popular with dinner party guests today.

Credit: Jiwon Kim

• serves

  6

• prep

  20 minutes

• cook

  2 minutes

• difficulty

  Easy

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The Canape & Cocktail Party

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1 large cucumber, cut into 2 cm thick rounds
• 60 g cream cheese
• ½ lemon, finely zested, plus 1 tbsp juice
• ¼ cup dill sprigs, finely chopped, plus extra to serve
• 200 g smoked salmon
• Black pepper

For the prosciutto-wrapped asparagus

• 2 bunches asparagus
• 10 prosciutto slices
• Toothpicks

For the basil and grapefruit spritz

• 4 basil leaves, plus extra to serve
• 15 ml simple syrup
• 60 ml gin
• 30 ml fresh grapefruit juice, plus grapefruit segments to serve
• Ice cubes, sparkling water, to serve

Instructions

1. For the cucumber bites, scoop out half the flesh of the cucumber slices to make a small bowl. In a medium bowl, combine the cream cheese with the lemon zest and dill. Fill the cucumber bowl with cream cheese, then top with smoked salmon. Season with lemon juice, cracked pepper and top with a dill sprig.
   
2. To make the prosciutto wrapped asparagus, trim the woody ends off the asparagus. Blanch in boiling water for 2 minutes, or until bright green. Drain, allow to cool, then cut the spears in half. Wrap the spears in prosciutto and secure with a toothpick.
   
3. To make the basil and grapefruit spritz, muddle the basil leaves in a shaker with the simple syrup.
   
4. Add the gin and grapefruit juice. Fill the shaker with ice cubes and shake well. Strain into a glass filled with ice. Top up the glass with sparkling water, then garnish with grapefruit segments and a basil leaf.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Canape & Cocktail Party

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G