Jersey, our current home and the largest of the Channel Islands, has had an oyster industry going back more than 200 years, shipping billions of them to the UK, starting in the early 1800s. Like lobster, once upon a time, oysters were a cheap staple, eaten regularly by inhabitants of large cities, like London. Both harvesting and consumption of oysters took a downturn though and the industry was all but abandoned by the end of that century.
Fortunately for us, the decline in oyster farming has been revived on the island. They are one of our favorite treats in the world, freshly shucked at home, with just a small squeeze of lemon juice and a drop or two of hot sauce.
When fresh oysters aren’t available, and frankly, sometimes even when they are, we love smoked oysters wrapped in bacon then baked till crispy. Known as angels on horseback, they are a constant on our Christmas Eve menu. After enjoying this baked smoked oyster spread, my husband suggested it be added to the holiday line up. It’s that good!
Baked Smoked Oyster Spread
This recipe is adapted from one on the St. Jean’s website, where according to the original, it can be served baked or cold without baking. I highly recommend the baked version. My little cast iron skillet is 8 inches or 21cm across. Use a similar sized baking pan or oven ready skillet.Ingredients
1/2 cup or 70g black pitted olives
1 (3 oz or 85g) can smoked oysters
1 clove garlic
2 green onions, white parts removed, plus extra for garnish
8 oz or 227g cream cheese
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
1-2 dashes Tabasco or your favorite hot sauce OR 1 small red chili pepper
Method
Preheat your oven to 350°F or 180°C and remove the cream cheese from the refrigerator.
Drain and roughly chop your oysters, saving a couple teaspoons of the oyster oil for greasing your baking pan. Drain your olives and slice a few in circles for garnish. Roughly chop the rest.
Mince the clove of garlic and finely chop the green onions. Mince the chili pepper, if using. Set aside a little bit of the green onion for garnish.
In a large mixing bowl, use a fork to soften the cream cheese. Add in the mayonnaise, lemon juice, garlic, green onions, and hot sauce, if using, or chopped red chili pepper. Mix well.
Fold in the chopped olives and smoked oysters.
Grease your baking pan or skillet with the reserved oyster oil. Spoon the mixture into baking dish and top with the sliced olives.
Bake in your preheated oven until dip is bubbly and golden, about 20-22 minutes. Garnish with the reserved green onion.
Serve hot with crackers or toasted slices of baguette and knives for spreading.
Enjoy!
This month my Fish Friday Foodie friends are sharing recipes with oysters, along with our group creator and host, Wendy of A Day in the Life on the Farm. Check out the other oyster-ful recipes below:
- Baked Smoked Oyster Spread from Food Lust People Love
- BBQ Oysters from A Day in the Life on the Farm
- HOW TO: Shuck Oysters + A Few Serving Ideas from Culinary Adventures with Camilla
- Smoked Oyster Pate from Karen's Kitchen Stories
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
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