Smoked Salmon Oysters




Smoked Salmon Oysters

Smoked Salmon Oysters

Smoked Salmon Oysters are the ultimate fusion of briny freshness and luxurious creaminess, finished with a delicate golden gratin. In less than 30 minutes you’ll have an appetizer that looks straight out of a French bistro yet is simple enough for any home cook.

Follow this step-by-step guide to impress guests with restaurant-quality oysters, no culinary degree required.

Smoked Salmon Gratin Oysters - Recipes Pallace

Smoked Salmon Oysters Ingredients:

  • 24 fresh oysters, scrubbed clean
  • Coarse sea salt (to stabilize the oysters while baking)
  • 100 ml crème fraîche or heavy cream
  • 100 g smoked salmon, finely diced
  • 1 small shallot, very finely minced
  • 1 tbsp chopped fresh chives (swap for dill or tarragon if preferred)
  • 1 tsp freshly squeezed lemon juice
  • 1 pinch freshly ground black pepper
  • 40 g grated Gruyère or Emmental cheese
  • 1 tbsp fine breadcrumbs (optional, adds crunch)
  • Optional heat: tiny pinch of Espelette pepper or cayenne

Instructions:

  1. Preheat & prepare the tray. Set your oven grill/broiler to high (≈ 240 °C / 465 °F). Pour a 1 cm layer of coarse sea salt over a sturdy baking tray; this keeps the oyster shells level during cooking.
  2. Shuck the oysters. Working over a bowl to catch juices, carefully pry open each oyster. Detach the muscle underneath, remove any shell fragments, and nestle the half-shells into the salt bed, keeping the liquor inside.
  3. Mix the creamy topping. In a small bowl combine diced smoked salmon, crème fraîche, minced shallot and chives. Add lemon juice, black pepper and, if you enjoy spice, a whisper of Espelette or cayenne. Stir until the salmon is evenly coated. Taste; extra salt is rarely needed because of the smoked salmon.
  4. Fill the shells. Spoon about 1 teaspoon of the salmon mixture onto each oyster, spreading it so the surface is level for even browning.
  5. Add the gratin layer. Sprinkle a pinch of grated Gruyère over every oyster, followed by a light dusting of breadcrumbs for crunch.
  6. Broil to perfection. Slide the tray onto the upper rack. Grill 4–6 minutes, rotating once, until the cheese is bubbling and tinged with golden-brown spots.
  7. Serve instantly. Using tongs or heat-proof gloves, transfer the oysters (still on a thin layer of hot salt) to a platter. Deliver to the table while sizzling and enjoy immediately—gratin oysters don’t wait!

FAQ:

Q: Can I prepare Smoked Salmon Oysters ahead of time?
A: Yes. Mix the salmon-cream topping up to 4 hours in advance, cover and refrigerate. Shuck and gratin the oysters at the very last minute for peak freshness.

Q: I don’t eat dairy—can I still make this appetizer?
A: Absolutely. Replace crème fraîche with coconut cream and skip the cheese. The oysters will still develop a lovely, lightly browned cap, especially if you keep the optional breadcrumbs for texture.

Q: What’s the best way to reheat leftovers?
A: Unfortunately, gratin oysters lose their delicate texture once cooled. For food-safety and quality, Smoked Salmon Oysters are best enjoyed straight from the oven.

Conclusion:

Now you have everything you need to create restaurant-level Smoked Salmon Oysters in your own kitchen. Bon appétit!

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