Smoked Oysters on Toast

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

Todd Richards8 servingsSource

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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

Method

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