Smoked Oyster Spread
Yield - 1 Quart
1 -1/2 CUPS PHILADELPHIA CREAM CHEESE (Room temperature)
2 CANS ORLEANS BRAND SMOKED OYSTERS (Drained and chopped fine)
1/2 CUP ITALIAN BLACK OLIVES (Pitted and chopped fine)
1 TBSP LEEKS (White parts only, sliced thin and chopped fine)
1 TBSP LIME JUICE
1 - 2/3 CUPS MAYONNAISE
1 TSP LOUISIANA HOT SAUCE
1 TSP SPANISH CAPERS (Minced fine)
1/2 TSP GRANULATED GARLIC
Combine the ingredients in a stainless steel bowl and mix thoroughly. Pre-grease a 1 quart mold with Pam and fold in the spread. Refrigerate for a minimum of 3 hours.
When ready for service, remove from refrigeration, place a serving plate on the bottom of the mold and warm the mold with hot tap water. The spread will release and set on the serving plate. Serve with Thin French Bread Rounds.
This dish can be made days in advance and be ready for a party at a moments notice. I also like serving this spread when smoked salmon is being served, they go great together.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.