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2 85-g tins smoked oysters
250-g pkg cream cheese, at room temperature
1 1/2 tsp fresh lemon juice
1 small garlic clove, crushed
1/2 tsp minced garlic
1 onion, thinly sliced
dash of Worcestershire sauce
Rinse oysters with cold water. Gently squeeze with paper towels to dry. Place in a food processor or blender with remaining ingredients. Whirl, stopping to scrape down sides as necessary, until smooth. Scrape into a serving dish and smooth top.
Calories 37, Protein 1.5g, Carbohydrates 1.2g, Fat 2.9g, Sodium 67mg.
Barbara-Jo McIntosh considers "smoked" to be a delight. We liked her pâté-like spread so much, we adapted it for smoked trout.