Smoked Oyster Rolls

This is a quick, exotic, and delicious use of a can

of smoked oysters. Let these rolls refrigerate

for an hour or so, if at all possible, in order to

reach the right consistency.

1 can of smoked oysters, well drained in a colander

1 package of large flour tortillas

1 eight ounce package of cream cheese, room temperature

2 tablespoons of horseradish

2 tablespoons of heavy cream

Zest of one lemon

Blend cream cheese with the horseradish and heavy

cream, adding the lemon zest. Spread tortilla with the

mixture and place a close row of oysters across the

bottom edge. Starting at the bottom, roll the tortilla

into a tight cylinder. With a very sharp knife, cut the

cylinder into one inch segments and place on serving

plate flat side down. It would help if we had square

tortillas but we do not so you may discard the leftover

edges, or do as I do and cut the tortilla into a square

before you even start!

Garnish with lemon wedges and sprinkle with minced parsley.

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