SMOKED OYSTER ROLL
A Canadian Living Recipe
This delicious appetizer may be done a day ahead of time. You can either present it sliced on bread rounds or as I usually do, as a whole and let guests serve themselves. Either way it's a crowd pleaser.
2 pkgs. (8 oz each) of cream cheese, at room temperature
1 tbsp. mayonnaise
2 tsp. Worcestershire sauce
2 small cloves of garlic, minced
2 tbsp. grated onion
Dash hot pepper sauce
salt
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 with crackers or thinly sliced baguette.
A Canadian Living Recipe
This delicious appetizer may be done a day ahead of time. You can either present it sliced on bread rounds or as I usually do, as a whole and let guests serve themselves. Either way it's a crowd pleaser.
2 pkgs. (8 oz each) of cream cheese, at room temperature
1 tbsp. mayonnaise
2 tsp. Worcestershire sauce
2 small cloves of garlic, minced
2 tbsp. grated onion
Dash hot pepper sauce
salt
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 with crackers or thinly sliced baguette.
