As a youngster, I remember my parents hosting many family gatherings for their friends over the holidays and into the New Year. Each time, my mother (culinary genius) would put out a spread of appetizers that would make our visitors’ mouths water. She seemed to outdo herself, from one year to the next. One staple appetizer she always had on the table, but hadn’t altered in taste, because they were soooooooo good just by themselves, were smoked oysters. Now, let me ask you this, who doesn’t love a decadent, rich, and mouth-watering, smoked little oyster on a cracker for a snack? And/or maybe feel a little nostalgia for childhood while eating one?
I am delighted to share that the Cannery Store is now selling smoked oysters. These cans are special however, because they are not farmed, packed, and smoked abroad, rather, these oysters are locally farmed, smoked and packaged in Fanny Bay, just north of Qualicum Bay on Vancouver Island. And they are a sustainable seafood choice too! If you have yet to try a Fanny Bay Oyster, now is your chance…they sure are tasty!
Smoked Oyster Pate:
1 250g tub of softened cream cheese
1 tbsp worcestershire sauce
1 tsp tabasco sauce
1 tbsp finely chopped onion
1 tbsp chopped parsley
1 tin 2oz. Fanny Bay Smoked Oysters chopped
Add all ingredients together in one bowl and mix well. Serve with crackers.
(source: Fanny Bay Oyster Recipes )