Oysters with Yukon Gold Horseradish Crust

Oysters with Yukon Gold Horseradish Crust



  1. In a pot of boiling water cook the Yukon gold potatoes until tender. Using a ricer, smash the potatoes into a bowl. Add in the chives butter and horseradish and to combine. Season with salt and pepper. Place the oyster on a baking sheet. Using a star tip and a piping bag, pipe the potatoes onto the oysters. Mix the panko breadcrumbs with the melted butter. Sprinkle the buttered crumbs on the potato. Place the potato topped oysters in a pre-heated 450-degree oven and bake until golden brown. Serve the oyster on a long plate resting in rock or pink salt with flat leaf parsley as the garnish.

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