SMOKED OYSTER PATE

February 28, 2012


Author Notes: Oyster Pate is a simple combination of ingredients. It is a recipe to keep in your back pocket. Memorize it. When you have guests over, it makes a delicious little something to serve with cocktails. Waverly

Food52 Review: This smoked oyster spread comes with an important lesson: cream cheese, which is used to hold the pâté together, takes on a certain sweetness when mixed with the salty and savory other ingredients. You can easily whip this up at the last minute, but I encourage you to make it ahead, if possible. Somehow, we managed not to devour this all at once, so I was able to test it again, a few hours later. I liked it even more then. Specifically, the spice notes in the Worcestershire sauce became more noticeable, but without overwhelming the other flavors.AntoniaJames

Serves: 4-6

Ingredients

  • 1 8 oz tub cream cheese
  • 3 tablespoons milk
  • 4 tablespoons green onions, finely chopped white and some green parts
  • 3 teaspoons Worcestershire sauce
  • 2 teaspoons Tabasco sauce, or to taste
  • 1 clove garlic, finely chopped
  • 1 tablespoon flat-leaf parsley, finely chopped
  • 1 4 oz can smoked oysters, drained and chopped
  • sea salt and freshly ground black pepper, to taste
  • 1 baguette, sliced into thin rounds
  • butter, to taste
In This Recipe

Directions

  1. COMBINE: In a medium bowl, pour the cream cheese, milk, green onions, Worcestershire, Tabasco, garlic, and parsley. Stir to combine. If the mixture seems too thick, thin it with a teaspoon or two more milk. ( It should be thick but everything should be evenly blended.) Fold in the oysters. Season to taste with salt and pepper.
  2. TOAST: Spread butter, to taste, on one side of each round of baguette. Place in a 400 degree oven until lightly toasted.
  3. SERVE: Place the oyster pate and the toast on a serving tray. Each guest can place a dollop of the pate onto a round of toast.

More Great Recipes:
Condiment/Spread|Seafood|Cream Cheese|Green Onion/Scallion|Milk/Cream|Oyster|Parsley|Serves a Crowd|Make Ahead|Fall|Winter|Spring

Reviews (9) Questions (0)

9 Reviews

Author Comment
Waverly March 18, 2012
Antonia, thank you for your review. Letting it "rest" a bit to let the flavors develop is good advice. I am especially fond of the flavors of Worcestershire sauce and bringing that out over time is a great idea. So glad you liked it.
 
chairmanhu March 11, 2012
I just made this and I'm about to bring it over to a friend's for a party. It's delicious! He doesn't like oysters, but I'm curious to see how he feels about it. Hehe =P
 
Author Comment
Waverly March 11, 2012
Please let me know!!
 
chairmanhu March 11, 2012
Success! He loved it. Another guest who doesn't generally like seafood loved it, too. This recipe is a keeper.
 
Author Comment
Waverly March 18, 2012
I am so happy that it was a success. Thanks for letting me know!
 
aargersi February 28, 2012
Love! Fast easy and delicious!!!!
 
Beautiful, M. February 28, 2012
Great party food!
 
Author Comment
Waverly February 28, 2012
Thanks, AJ!
 
AntoniaJames February 28, 2012
Love it! Absolutely love it. ;o)