Smoked Oyster Pate
A rich and savory spreadable oyster dip with Dijon mustard, horseradish and fresh herbs.
Servings: 2 cups
Calories: 35kcal
Ingredients
- 4 tins of 3.75 ounce 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.4 tins of 3.75 ounce smoked oysters, drained
- 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.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
- Cover and refrigerate for at least 30 minutes (for best flavor)
- Garnish with a little fresh parsley and serve at room temperature
Notes
You can cut the oysters with a sharp knife, but you lose a little of the cottonseed oil in the process. I recommend using a bowl and a fork and just mash them until they're relatively smooth.
Hummus - use a basic hummus; not a seasoned one
Horseradish - get a prepared horseradish that's usuallly in the seafood section of the grocery store. Do not use a "horseradish spread" or a "horseradish sauce" - you want the cold stuff.
Nutrition
Serving: 2cups | Calories: 35kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 194mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg