Smoked Oyster Roll
60 pieces scale / convert
2 pkg. (8 oz. each) cream cheese, room temperature
1 tbsp. mayonnaise
2 tsp. Worcestershire sauce
2 sm. cloves garlic, minced
2 tbsp. grated onion
dash hot pepper sauce
2 cans (3-5/8 oz. each) smoked oysters
Melba toast or crackers
In medium bowl (not in food processor) cream cheese with wooden spoon. Stir in mayonnaise, Worcestershire, garlic, onion, hot pepper sauce, and salt to taste. Blend well.
Lightly oil a large piece of waxed paper and spread cheese mixture into 16 x 6 inch rectangle.
In sieve, drain oysters and rinse with cold water. Pat dry with paper towels and chop finely. Spread on top of cheese rectangle, leaving small border all around. With spatula and using waxed paper as a guide, roll up jelly roll style as tightly as possible, staring from long side. Wrap well and refrigerate overnight.
To serve, cut roll into 1/4 inch slices with very sharp knife. Dip knife into hot water occasionally for neater slices. Place on top of rounds of melba toast. Makes about 60 appetizers.
Canadian Living Christmas Cookbook
Smoked oysters provide an easy make ahead appetizer for holiday entertaining. The roll can be refrigerated for up to two days.
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