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| Smoked Oyster Spread |
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Recipe courtesy of the “Tin Fish Gourmet” cookbook by Barbara-jo
McIntosh.
Smoked oysters on their own are a delight. This more sophisticated recipe
can be prepared ahead and served in hollowed-out cherry tomatoes, or hot on
whatever bread products you have handy. Barbara-jo prefers toasted French bread
rounds.
Makes 16 rounds
2 cans
|
(85 g/3 oz each) Whole Smoked Oysters, drained |
| 5 oz | cream cheese |
| 1½ tsp. |
lemon juice |
| 1 tsp. |
light cream |
| ½ tsp. |
minced onion |
| ½ tsp. |
minced garlic |
| |
dash Worcestershire sauce |
| 16 |
French bread rounds, toasted |
- Place all ingredients, except French bread rounds, in food processor
and pulse a few times until well combined, but not mushy.
- Using a teaspoon, place 1” mounds of the mixture onto baking sheet
and place sheet in the freezer. Freeze until firm and store in airtight containers.
- When you are ready to serve this delight, place the mounds on toasted
French bread rounds and bake at 375ºF for 10 minutes. Garnish with colourful
veggies.
| Nutritional Values |
Per serving:
Calories 392
Fat 17,8 g
Carbs 41,9 g
Protein 15 g
Fibre 3,9 g
Sat fat 8,9 g
Cholesterol 62,2 mg
Sodium 662 mg
Sugar 3 g
Calcium 43 mg
Source: www.calorieking.com
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