Smoked oyster paté on toasted ciabatta




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Cook Time

Keep a can of smoked oysters in the pantry so you can whip up this tasty paté for impromptu guests.



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)


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.