Top each cucumber “boat” with a neat teaspoon of pâté, and a dollop of redcurrant jelly. Garnish with a little watercress. The cucumber boats can be cut a day in advance and stored in a bowl covered with damp kitchen towel in the fridge – simply assemble before serving.
TIP If you want to make your own pâté, try our recipe for chicken liver and brandy pâté on womanandhome.com.
- 1 cucumber, halved, deseeded and cut at an angle into 3cm (1¼in) “boats”
- 200g (7oz) chicken liver pâté (we like Findlater’s with brandy and port)
- 1tbsp redcurrant jelly
- large handful baby watercress
You can do all your preparation for these nibbles the day before, then just assemble when you’re ready to serve