Smoked Oysters with Creme Fraiche and Saltines
The Ordinary - Charleston, SC
12 saltine crackers
1 Tbsp butter, melted
1/4 tsp Old Bay seasoning
1/2 cup creme fraiche
2 tsp toasted whole coriander seeds, ground
1/4 tsp lemon zest
1 1/2 Tbsp alderwood chips
1 dozen oysters on the half shell
1 Tbsp lemon juice
1 Tbsp extra virgin olive oil
1 Tbsp finely chopped celery heart (with leaves)
2 tsp minced shallots
1 tsp finely chopped chives
Hot sauce, preferably Crystal brand
Preheat the oven to 400 degrees F. Place the saltine crackers on a
parchment-lined baking sheet. Brush liberally with melted butter and
bake until golden brown, about 5 minutes. Remove from the oven and
immediately sprinkle with Old Bay seasoning. Let cool.
In a small bowl, combine the creme fraiche, coriander and lemon zest.
Using a stovetop smoker, place wood chips in a small pile in the center
of the base. Place a drip pan on top of the wood chips. Place a wire
rack on top of the drip pan. Transfer oysters (still in shells) to wire
rack. Transfer the smoker, with the lid slightly open, to a burner over
medium heat. When the first sign of smoke rises, close the lid and cook
for 10 minutes.
Remove the oysters from the smoker, remove the shells and transfer to a
medium mixing bowl. Add the chives, shallots, lemon juice, olive oil and
celery heart and mix gently. Serve the smoked oysters with the saltines,
creme fraiche and hot sauce.
Makes: 4 to 6 servings
Posted by: Darlene BC <dsharple@shaw.ca>
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