Oysters with Yukon Gold Horseradish Crust

Ingredients

• 16 oyster halves, thawed
• 1 lb. Yukon gold potato, peeled and diced
• 3 Tsp horseradish
• 1 Tsp finely minced chives
• 3 Tsp butter Salt and pepper to taste
• 2 Tsp melted butter
• ½ Cup panko breadcrumbs
• Pink salt or similar salt for display and flat leaf parsley

Preparation

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.

• Type: Lunch, Dinner, Appetizer
• Categories: The Dish, Recipes
• Tags: Appetizer, Dinner, Lunch, Seafood