Mix together ½ cup crab pâté  (I used a Hebridean variety) with ½ cup sour cream, 1 tbs grated horseradish and a squeeze of lime juice. Season with sea salt and pepper. Taste and adjust the seasoning (lime, horseradish, salt). Place a dollop in mini croustades (I use the Swedish brand Rahms) and top with slivered cucumber.

This should make around 24 canapés.