Ingredients

  • 465 grams oysters 20 oysters, shucked
  • 75 grams brown sugar, packed
  • 2 tablespoons salt
  • 1 small baguette slices
  • 2 tablespoons butter, unsalted
  • 70 grams almonds, slivered
  • 2 tablespoons chives chopped
  • 1 cup hickory chips soaked

Directions

1. Brine Oysters 2 days ahead. Combine oysters, 30g brown sugar and salt in 1 litre container. Add enough water to cover and mix well. Refrigerate for 36-48 hours. Reserve oyster shells.
2. Make Curry Crème Fraîche
3. Smoke Oysters: Place 1 cup hickory chips in aluminium foil on BBQ rack. Heat BBQ grill to high. Remove oysters from brine and placeback in oyster shells. Combine remaining brown sugar with 2 Tbl. water. Place beside grill with a pastry brush. Lower temperature to low. Place oysters 2-3" above coals and close lid. Smoke oysters for about 15 minutes, occasionally brushing with brown sugar mixture, until oysters are firm and light brown.
4. Toasts: Slice bread into disks about 8 cm thick. Place on baking sheet and dry in a warm place. Simmer butter until brown. Toast bread until brown on both sides. Butter. Set aside.
5. To Serve: Lay out toasts. Put Curry Crème Fraîche in squeeze bottle. Squeeze sauce onto each toast. Place oyster on top. Pipe remaining sauce on oyster in a spiral pattern. Garnish each oyster with almonds and chives.

Notes
Notes:Makes 20 rounds


Categories
Appetizer, coldShellfish
Keywords
Appetizer, coldShellfish
MacGourmet downloadSmoked Oyster Canapés w/ Curry Crème Fraîche. To import, drag image to your MacGourmet recipe box.