Wasabi Cucumber Bites

Finely chop chicken and then measure. Slice unpeeled cucumber into ⅓-inch (0.8 cm) thick slices. Using a small spoon or melon baller, carefully scoop out a few seeds in the centre of each slice to form a shallow indent. Don’t make a hole in the slice or the filling will fall through. Turn slices upside down on paper towels to drain.

In a medium size bowl, blend mayonnaise with wasabi. Taste and add more if you like. Stir in chicken and green onion. To fill cucumber slices, a round teaspoon-size measuring spoon works well. Slightly mound chicken mixture in the spoon (You will need about half a tablespoon for each cucumber slice.) and press down to compact the filling. Then turn into the center of the cucumber. Sprinkle with sesame seeds and serve. Filling can be made ahead and refrigerated for a day. Cucumber can be cut and left at room temperature for several hours. Filled cucumbers will keep well in the refrigerator for at least 2 hours.

MODERN TEA SANDWICHES: Create cute little cucumber sammies by sandwiching the filling between 2 slices of cucumber. Best to make close to serving time.