Best 3 Smoked Oysters On Toast Recipes

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Indulge in the exquisite flavors of smoked oysters, elegantly perched atop toasted bread in this culinary masterpiece. Discover a symphony of textures and tastes, where the briny smokiness of the oysters dances harmoniously with the crispy warmth of the toasted bread. This article presents a curated collection of smoked oyster on toast recipes, each offering unique variations to tantalize your palate. Embark on a culinary journey, exploring recipes that showcase smoked oysters' versatility, from classic preparations to innovative flavor combinations.




Check out the recipes below so you can choose the best recipe for yourself!

SMOKED OYSTERS ON TOAST



Smoked Oysters on Toast image

Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides a layer of richness.

Provided by Todd Richards

Categories     snack     Egg     Oyster     Appetizer     Lunch     Pescatarian     Peanut Free     Soy Free     Tree Nut Free     Picnic     Quick & Easy     Trout     Chive     Celery     Condiment/Spread

Yield 8 servings

Number Of Ingredients 10

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

Steps:

  • Preheat the broiler with oven rack 5 inches from the heat. Line a baking sheet with heavy-duty aluminum foil.
  • Spread the butter evenly on both sides of the bread, and place on the prepared pan. Broil in preheated oven until deep golden brown, about 2 minutes per side.
  • Spread 1 ½ tablespoons Deviled Egg Spread onto each toasted bread slice. Sprinkle evenly with chopped egg whites and diced celery. Cut each slice into 4 triangles.
  • Top each triangle with smoked oysters and about ¼ teaspoon of trout roe. Garnish with chopped chives, and serve with lemon wedges and hot sauce.
  • Serve with: Green salads; potato, tomato, or egg dishes; grilled vegetables

ELECTRIC SMOKER SMOKED OYSTERS



Electric Smoker Smoked Oysters image

Simple yet elegant oysters smoked in their own shells. I've never been a fan of canned oysters but they don't even compare to these. Smoking them in their own liquor plumps them up and gives them a great texture.

Provided by Soup Loving Nicole

Time 2h

Yield 12

Number Of Ingredients 3

12 each fresh oysters in shells, rinsed and scrubbed clean
2 pinches salt
2 tablespoons Worcestershire sauce

Steps:

  • Preheat an electric smoker to 225 degrees F (110 degrees C).
  • Shuck oysters and add them to a bowl along with their liquor. Add salt and let marinate for 20 minutes.
  • Meanwhile, wash 1/2 of the shells. Drain liquor from the oysters and place an oyster in each half shell.
  • Place shells directly on the grate and smoke for 1 1/2 hours. Top each oyster with a dash of Worcestershire sauce before serving.

Nutrition Facts : Calories 30.3 calories, Carbohydrate 2.4 g, Cholesterol 19.1 mg, Fat 0.7 g, Protein 3.2 g, SaturatedFat 0.2 g, Sodium 148.8 mg, Sugar 0.3 g

SAUTEED OYSTERS ON TOAST



Sauteed Oysters On Toast image

Provided by Julia Reed

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 10

8 tablespoons (1 stick ) butter, plus additional for toast
6 slices homemade white bread or Pepperidge Farm sandwich white
1/4 cup chopped Serrano or prosciutto ham (about 1 ounce), thinly sliced and minced (Smithfield, or any good country ham, can be substituted)
1/3 cup finely chopped shallots
1/4 cup finely chopped green bell pepper
1 pint shucked oysters (about 18 oysters), drained
Salt and freshly ground black pepper to taste
Dash Tabasco
Juice of one lemon, preferably a Meyer lemon
Finely chopped parsley

Steps:

  • For the toast, preheat oven to 450 degrees. Trim the crusts from the bread and discard. Spread the softened butter on both sides of bread slices. Place the bread slices on a cookie sheet and grill for 8 to 10 minutes, turning once so that both sides of the bread are golden brown.
  • Meanwhile, melt the remaining butter in a large heavy skillet over medium heat, add the ham and sauté for two to three minutes, until it is slightly crisp. Add the shallots and the green pepper, then turn heat to low and cook for another two minutes. Add the oysters and cook until they have plumped up and are beginning to curl on the edges. Quickly swirl in the salt, pepper, Tabasco and lemon juice. Spoon over toast. Sprinkle with the parsley and serve.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 3 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 370 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Choose Fresh, High-Quality Oysters: Select plump, firm oysters with tightly closed shells. Avoid any with cracked or damaged shells, as they may be spoiled.
  • Soak Oysters in Milk: Soaking the oysters in milk helps to remove any impurities or grit and tenderizes the meat.
  • Use a Good Quality Smoked Paprika: Smoked paprika adds a rich, smoky flavor to the dish. Choose a high-quality Spanish paprika for the best results.
  • Control the Heat: Cook the oysters over medium-low heat to prevent them from becoming tough and rubbery.
  • Serve Immediately: Smoked oysters are best enjoyed immediately after cooking. They can be served on toast, crackers, or as part of a seafood platter.

Conclusion:

Smoked oysters on toast is a simple yet delicious appetizer or snack that is perfect for any occasion. With its smoky, savory flavor and creamy texture, it is sure to be a crowd-pleaser. Whether you are hosting a party or just looking for a quick and easy meal, this recipe is sure to satisfy. So next time you're looking for a tasty and elegant dish, give smoked oysters on toast a try. You won't be disappointed!

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