Keep a can of smoked oysters in the pantry so you can whip up this tasty paté for impromptu guests.
Ingredients
For the smoked oyster paté on toasted ciabatta
- 85g can smoked oysters — drained
- 70g butter — softened
- Juice of ½ lemon
- 2–3 drops worcestershire sauce
- Salt and ground black pepper, to taste
- 1 loaf ciabatta bread
- ½ cucumber — very thinly sliced
- Kewpie mayonnaise (optional)
- 1 tablespoon finely grated lemon zest
- Fresh herbs or edible flowers, to garnish (optional)
Method
For the smoked oyster paté on toasted ciabatta
- Preheat the oven to 190°C (170°C fan bake). Line a baking tray with baking paper.
- To make the paté, mash the drained oysters in a bowl.
- Mix in the butter, lemon juice, worcestershire sauce, salt and pepper.
- Slice the ciabatta, arrange on the prepared tray and bake until golden.
- To serve, spread the toasted ciabatta with the oyster paté, top with cucumber, a drop of mayonnaise, if using, and a little lemon zest. Garnish with herbs or edible flowers, if desired.