1 Cucumber, 2 inches diameter, 5-6 inches long
Kosher or sea salt
1 can Smoked oysters, drained
1 teaspoon Fresh lime juice
2 tablespoons Mayonnaise
1 teaspoon Dry mustard
7 slices Thin, firm-textured white bread
Mayonnaise
2 teaspoons Ground pure New Mexico hot red chile
Slice ends from cucumber, score sides with tines of a fork. Cut 28 perfect, very thin slices from cucumber, save remainder. Sprinkle a large, flat, paper-towel-lined plate well with salt. Carefully place cucumber slices in single layer on salt, cover with another layer of paper towel. Weigh down with plate & let stand 2 hours at room temperature. Rince slices & pat dry.
In food processor or blender combine oysters, lime juice, 2 Tbs mayonnaise, mustart, hot pepper sauce & remaining cucumber cut in chunks. Process until well chopped but not pureed. Use biscuit or cookie cutter, cut 28 small rounds of bread; spread each with mayonnaise, then with oyster mixture. Cut each cucumber slice almost in half, roll each half around index finger, 1 half-round forward, one backward & place atop each canape. Sprinkle with ground chile.
Makes 28 appetizers.