SMOKED OYSTER ROLL
2 pkgs. (8 oz each) of cream cheese,
at room temperature
1 tbsp. mayonnaise
2 tsp. Worcestershire sauce
2 small clove of garlic, minced
2 tbsp. grated onion
Dash hot pepper sauce
salt to taste
2 cans (each 3.6 oz)smoked oysters
crackers or sliced baguette
° In a medium bowl, not food processor, cream cheese with a wooden spoon. Stir in mayonnaise, Worcestershire sauce, garlic, onion, hot pepper sauce and salt to taste. Blend well.
° Lightly spray a large piece of waxed paper with PAM and spread cheese mixture into 16 x 6 inch rectangle. Refrigerate for 5 to 10 minutes.
° In sieve, drain oysters and rinse with cold water. Pat dry with paper towels and chop finely. Spread on top of cheese rectangle, leaving a border all around. With spatula and using waxed paper as a guide, roll up jelly roll style as tightly as possible, starting at long side.
* Decorate the top with fresh herbs, sliced olives or whatever suits your fancy.
Serve on a platter. The roll may also be sliced and served on rounds of melba toast.
A Canadian Living Recipe.
2 pkgs. (8 oz each) of cream cheese,
at room temperature
1 tbsp. mayonnaise
2 tsp. Worcestershire sauce
2 small clove of garlic, minced
2 tbsp. grated onion
Dash hot pepper sauce
salt to taste
2 cans (each 3.6 oz)smoked oysters
crackers or sliced baguette
° In a medium bowl, not food processor, cream cheese with a wooden spoon. Stir in mayonnaise, Worcestershire sauce, garlic, onion, hot pepper sauce and salt to taste. Blend well.
° Lightly spray a large piece of waxed paper with PAM and spread cheese mixture into 16 x 6 inch rectangle. Refrigerate for 5 to 10 minutes.
° In sieve, drain oysters and rinse with cold water. Pat dry with paper towels and chop finely. Spread on top of cheese rectangle, leaving a border all around. With spatula and using waxed paper as a guide, roll up jelly roll style as tightly as possible, starting at long side.
* Decorate the top with fresh herbs, sliced olives or whatever suits your fancy.
Serve on a platter. The roll may also be sliced and served on rounds of melba toast.
A Canadian Living Recipe.