I was wondering if any fellow dopers share an affinity for smoked oysters. I love these things.
If you do like them, how do you eat them?
I like to put them on a cracker with a slice of gruyere cheese and a dollop of dijon or horseradish mustard. Its heavenly. I’ve also pureed them into a homemade vinaigrette salad dressing that turned out really well (think instead of anchovies).
What about the rest of you all?
I prefer them on someone else’s plate.
With plain old saltines, after my husband has left the room. He can’t stand the smell.
My son sends me a dozen cans every Christmas, a brand that we can’t get around here. I love them.
I like 'em smoked!
How do you keep the end lit?
:: d & r ::
I used to really like them on a saltine with a small squirt of yellow mustard. I don’t enjoy them at all any more, for some reason.
A toothpick, ad open tin, and I am happy. I just power through until I realize that I am starting to feel ill…
I demand the recipe!
I like 'em in salads with a buttermilk ranch dressing. They’re also good on tiny rounds of bread, like you’d use for bruschetta, briefly put under the broiler.
Right out of the tin, baby! Toothpick or fingers. A cracker, horseradish or cocktail sauce never hurts, but I hate to mess with perfection. Also, don’t mind them in a shot of vodka!
Usually right out of the can, but sometimes I’ll dump them on top of some ramen.
The same way I like all my canned seafood: on plain old saltines with a dab of Sriracha sauce.
I’ve always eaten them straight out of the can. I do prefer the ones in water, but they’re hard to find here. Most I find are canned in oil. I’m now going to try them with ya’ll’s recommendations, though!
Dude! Open can slightly, drain oil. Proceed with cracker placement, favorite cheese and a sharp-flavored mustard (dijon! dijon!)…
…repeat…
I don’t have one. It was mostly ball-smamick vinegar with some olive oil, some fresh herbs (basil) and me tossing a can of smoked oysters into the kitchenaid…its a freakingly good replacement for anchovies in a regular dressing or in place of a Caeser salad…
Usually with a can of smoked mussels and a can of smoked clams.
Often as soup; a finely minced onion, sweated, a couple of cans of Campbell’s “Oyster Stew” (“It’s not going to be a boring soup, it’s just the base of the soup, then you add other ingredients.”) smoothed out with a stick blender. An equal volume of dairy, cream if you hate your heart. Then the smoked oysters, cut up a little if they’re the big ones, oil and all. Simmer 'bout 30 minutes, thicken with finely crushed oyster crackers if needed.
CMC fnord!
It really didn’t occur to me that there was any way other than just on a cracker. Mustard, cheese, horseradish, oh the possibilities. You have opened my eyes