Smoked Oyster Dip
Oysters and martinis are a classic pairing. The umami notes of the oyster perfectly complement the clean botanical flavours of vodka or gin. For this recipe, we forgo shucking fresh oysters and instead opt for a creamy and smoky oyster dip that pairs well with a variety of crudités, toasted baguette slices or potato chips. This recipe calls for only one can of oysters, but you can add an extra can for an umami boost. This dip can be paired with Smirnoff Vodka.Ingredients
Serves 6
1 × 3 oz (85 g) can smoked oysters, drained
1 × 8 oz (226 g) block cream cheese, room temperature
2 tbsp (30 ml) mayonnaise
1 tsp (5 ml) finely grated lemon zest, plus more for garnish
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) chipotle chili powder
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
cucumber rounds, potato chips, crackers or endive leaves, to serve
Instructions
- In a large bowl, combine oysters, cream cheese, mayonnaise, lemon zest, lemon juice, paprika, chili powder and dill. Using back of a large spoon, smash and stir everything until oysters are broken down and mixture is well combined. If you like a smoother dip, you can pulse it in a food processor. Fold in capers.
- Transfer to a serving bowl and garnish with chopped dill, lemon zest and crushed pink peppercorns. Serve with your choice of dippers. Can be stored in an airtight container in refrigerator for up to 4 days.