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 flavor, texture, aroma, and appearance to create a memorable experience.

　　

Ingredients

8 servings

　　1 ounce (2 tablespoons) unsalted butter, softened

　　4 spelt or other multigrain bread slices

　　6 tablespoons Deviled Egg Spread

　　½ cup chopped egg whites (reserved from Deviled Egg Spread)

　　½ stalk blanched celery, diced (reserved from Deviled Egg Spread)

　　1 (3 ¾-ounce) can smoked oysters

　　1 ounce smoked trout roe

　　2 teaspoons chopped fresh chives

　　1 lemon, cut into 8 wedges

　　Hot sauce

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

Spread 1 ½ tablespoons Deviled Egg Spread onto each toasted bread slice. Sprinkle evenly with chopped egg whites and diced celery. Cut each slice into 4 triangles.

　　

Step 4

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

　　

Step 5

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

　　Cook's Note

　　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.

　　Reprinted with permission from Soul: A Chef's Culinary Evolution in 150 Recipes by Todd Richards, copyright © 2018. Published by TI Inc. Books.Buy the full book from Amazon.