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 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:
- 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.
- 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.
- 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.
- Fill the shells. Spoon about 1 teaspoon of the salmon mixture onto each oyster, spreading it so the surface is level for even browning.
- Add the gratin layer. Sprinkle a pinch of grated Gruyère over every oyster, followed by a light dusting of breadcrumbs for crunch.
- 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.
- 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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