If you have can of Safcol smoked oysters and a pack of savory pastry cases or vol au vents in the pantry, you can make these sophisticated smoked oyster horseradish savouries any time. You will find Safcol oysters at good independent grocers.
smoked oyster horseradish savouries
- 12 mini pre made vol au vents or small savoury pastry cases
- 1 can Safcol smoked oysters, drained
- 1 tablespoon creamed horseradish
- 1 tablespoon fresh dill finely chopped
- ½ cup sour cream
- 2 teaspoons of lemon juice
- sea salt and freshly ground pepper
- beaten egg
- dill to garnish optional
smoked oyster horseradish savouries method
Preheat the oven to 170oC. Brush the top of the precooked vol au vents with a little beaten egg and bake for 3-4 minutes to refresh them. Allow them to cool. Select 12 oysters to use on top of the savouries.
In a small bowl mash the remaining oysters with the lemon juice and a little salt and pepper. In another bowl add the sour cream, horseradish cream, chopped dill and salt and pepper to taste. Mix well.
Using teaspoons place a small amount of the mashed oyster and lemon in the bottom of each vol au vents case. Top with the sour cream mix. Finish each vol au vent with a whole smoked oyster and a frond of dill. Scatter with a little freshly cracked pepper and serve immediately chilled.
Makes 12. Preparation time 5 minutes. Cooking time 4 minutes.