Tongue, radish and pickled cucumber canape

Products for canapés from boiled tongue, radish and pickled cucumber are selected as a good snack for a strong drink.

Ingredients

• Pork tongue - 1 pc. (300-350 g)
• Radishes - 120 g
• Pickled cucumbers - 120 g
• Soy sauce - 30 ml
• Sour cream or mayonnaise - 20 g

Directions

1. Prepare products for snacks on skewers - canapés from tongue, radish and pickled cucumbers.
2. Boil the tongue in advance until tender (1.5 hours of boiling), peel off the skin.
3. Cut off excess meat from the boiled tongue (pieces of meat can be returned to the broth, and some first dish can be cooked on it). Cut the dense part of the pork tongue into slices about 0.5 cm thick.
4. Place the sliced ​​​​tongue in a deep plate and pour soy sauce for 15-25 minutes.
5. Cut the radish into slices no thicker than 0.5 cm.
6. Cut the cucumbers lengthwise into thin slices so that they can be easily rolled into thirds. That is why it is worth choosing cucumbers that are small, not very hard.
7. Assemble the appetizer on skewers (or on toothpicks) - stringing the products from bottom to top in this order: radish, tongue, radish, tongue, radish and a rolled cucumber slice.
8. From above, near the handle of the skewer, slightly flavor the cucumber with sour cream or mayonnaise.
9. The tongue, radish, and pickle canape appetizer should be served immediately after cooking, as the vegetables begin to release juice and the meat releases soy sauce.