Full of flavor, with delicate fishy and smoky notes, and with a fruity touch of vinegar – these oysters create a very easy to make and attractive appetizer.
These savory canapés are great for serving with cocktails or by themselves.
Regular or dark breads make the most tasteful pairings to smoked oysters. I like to buy a package of rye cocktail bread (for lots of canapés) or use toasted rye sandwich bread (for just 4-8 canapés).
For the zesty part, I use a mixture of tiny marinated cucumbers (cornichons) and marinated pearl onions. Oops… I was going to include a link to a recipe of one of my favorite condiments (the marinated pearl onions), and found that it was not yet published. Hopefully, I will fix this tomorrow.
One day later: here it is the Pickled Pearl Onions recipe.
For a more dramatic effect, serve the smoked oyster canapé on a black slate or a dark wood board.
This is an exquisite and flavorful appetizer for a New Year party.
Arrange one smoked oyster on a piece of bread. Top with a cornichon or marinated pearl onion. Secure with a cocktail pick or toothpick.
Cook with pleasure and enjoy the world!