Smoked Oysters on Toast

Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides another layer of richness. These may seem like disparate components of a menu, but each one brings something to the meal in terms of flavour, texture, aroma, and appearance to create a memorable experience.

1 oz (2 Tbsp.) butter, softened
4 spelt or other multigrain bread slices
6 Tbsp. Deviled Egg Spread
½ cup egg whites, chopped (reserved from Deviled Egg Spread)
½ stalk blanched celery, diced (reserved from Deviled Egg Spread)
1 (3¾ oz) can smoked oysters
1 oz smoked trout roe
2 tsp. fresh chives, chopped
1 lemon, cut into 8 wedges
hot sauce

Preheat the broiler with oven rack 5" from the heat. Line a baking sheet with heavy-duty aluminum foil.

Spread the butter evenly on both sides of the bread, and place on the prepared pan. Broil in preheated oven until deep golden brown, about 2 minutes per side.

Spread 1½ Tbsp. Deviled Egg Spread onto each toasted bread slice. Sprinkle evenly with chopped egg whites and diced celery. Cut each slice into 4 triangles.

Top each triangle with smoked oysters and about ¼ tsp. of trout roe. Garnish with chopped chives, and serve with lemon wedges and hot sauce.

Serve with: Green salads; potato, tomato, or egg dishes; grilled vegetables.

Makes 8 servings.

Cook's Notes:  This dish does not have to be built as a toast. The elements can be arranged on a platter with the toast in the middle.