Name: Smoked Oysters on Toast
Yield: 8 servings
Ingredients: 1 ounce (2 tablespoons) unsalted butter, softened; 4 spelt or other multigrain bread slices; 6 tablespoons Deviled Egg Spread; ½ cup chopped egg whites (reserved from Deviled Egg Spread); ½ stalk blanched celery, diced (reserved from Deviled Egg Spread); 1 (3 ¾-ounce) can smoked oysters; 1 ounce smoked trout roe; 2 teaspoons chopped fresh chives; 1 lemon, cut into 8 wedges; Hot sauce

Photo of smoked oysters egg spread with a lemon wedge and a jar of oyster eggs on the side.

Photo by Joseph De Leo, Food Styling by Pearl Jones

Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides another layer of richness. These may seem like disparate components of a menu, but each one brings something to the meal in terms of flavor, texture, aroma, and appearance to create a memorable experience.

Cook's Note

This dish does not have to be built as a toast. The elements can be arranged on a platter with the toast in the middle.

Recipe notes

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