- 1 cucumber, halved, deseeded and cut at an angle into 3cm boats
- 200g chicken liver pâté
- 1tbsp redcurrant jelly
- large handful baby watercress
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.