Smoked Oyster Pate
This smoked oyster pate is a delicious and savory spread that’s elevates your charcuterie board to the next level! The smoky flavor of the oysters pairs beautifully with the light lemon flavor of classic hummus, Dijon mustard and fresh herbs.

Behind the recipe
Many years ago, I came across this flavor combination at a boutique hotel in Quebec, Canada. Believe it or not, for brunch, they served a traditional French pate on a warm crossiant with a little Dijon mustard and a thin slice of Gruyere cheese. I absolutely fell in love with the flavor combination and that’s what inspired this smoked oyster pate recipe!
The beauty of this smoked oyster pate is that it uses canned smoked oysters and, unlike other smoked oyster pate recipes, this one does not incorporate cream cheese! Instead, a few tablespoons of classic hummus gives this oyster spread a light lemon flavor, which tastes absolutly divine with a hint of Dijon mustard and a smidgen of prepared horseradish.
I tried making this with cream cheese (like many other recipes), but I thought the cream cheese almost overpowered the savory flavor of the smoked oysters so, I experimented with a little hummus and there ya’ have it!
Ingredients
- Canned smoked oysters – I’ve used Crown Prince smoked oysters, but any brand will work for this recipe. Most tinned oysters are packed in either cottonseed oil or olive oil; either one works
- Dijon mustard
- Prepared horseradish-this is usually found in the cold area of the seafood section of the grocery store
- Fresh lemon juice
- Worcestershire sauce
- Classic or traditional hummus– just a few tablespoons
- Fresh parsley
- White pepper – just a pinch will do
How to make it
This recipe is super easy to make!
- Drain the smoked oysters and reserve the oil; place the oysters in a small bowl and mince them with a fork or use a sharp knife and cut them until they are finely chopped.
- Add the remaining ingredients, cover and refrigerate for at least 30 minutes. For best results, allow the oyster pate to come to room temperature and serve with bread or crackers.
Recipe tips
- When you drain the oysters, don’t worry if there’s a little oil still on them-you do not need to pat them dry. Any residual oil makes the oyster pate creamy and spreadable
- The flavors develop after its rested awhile in the refrigerator, but if you’re in a time crunch, you can serve it immedately
- If you want to add a little heat to your pate, I recommend adding a little more white pepper or, you can add a little cayenne powder or more horseradish
Serving suggestions
At first glance, you’d think this savory smoked oyster spread might be reserved for happy hour or cocktails, but it’s also a great brunch appetizer! Pair this with a glass of champagne or a Bloody Mary, a fluffy quiche and a spinach salad and enjoy!
Serve at room temperature or, you can warm it up a little in the microwave.
Storage
Refrigerate for up to 3 days in an airtight container. Freezing is not recommended.

Smoked Oyster Pate
Ingredients
- 4 3.75 ounce tins of smoked oysters, drained -reserve oil
- 1 tablespoon Dijon mustard
- 1½ teaspoons prepared horseradish
- 1 teaspoon reserved oil from oyster tin
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons classic hummus
- 2 tablespoons fresh parsley
- ⅛ teaspoon ground white pepper
Instructions
- Drain oysters and reserve oil. Do not pat oysters dry.
- Place oysters in a small bowl and mince with a fork until smooth
- Add remaining ingredients; squeeze any moisture out of the horseradish with a paper towel.
- Cover and refrigerate for at least 30 minutes (for best flavor)
- Garnish with a little fresh parsley and serve at room temperature