Smoked Oysters on Toast

Ingredients

• 1 ounce (2 tablespoons) unsalted butter, softened
• 4 spelt or other multigrain bread slices
• 6 tablespoons Deviled Egg Spread
• ½ cup chopped egg whites (reserved from Deviled Egg Spread)
• ½ stalk blanched celery, diced (reserved from Deviled Egg Spread)
• 1 (3 ¾-ounce) can smoked oysters
• 1 ounce smoked trout roe
• 2 teaspoons chopped fresh chives
• 1 lemon, cut into 8 wedges
• Hot sauce

Steps

1. Preheat the broiler with oven rack 5 inches from the heat. Line a baking sheet with heavy-duty aluminum foil.
2. Spread the butter evenly on both sides of the bread, and place on the prepared pan. Broil in preheated oven until deep golden brown, about 2 minutes per side.
3. Spread 1 ½ tablespoons Deviled Egg Spread onto each toasted bread slice. Sprinkle evenly with chopped egg whites and diced celery. Cut each slice into 4 triangles.
4. Top each triangle with smoked oysters and about ¼ teaspoon of trout roe. Garnish with chopped chives, and serve with lemon wedges and hot sauce.
5. Serve with: Green salads; potato, tomato, or egg dishes; grilled vegetables