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Smoked Oyster Pate


  • 170 g smoked oysters
  • 1 clove garlic, diced
  • 50 g french shallots, diced
  • 150 ml port or brandy
  • 1 tsp sea salt
  • 2 eggs
  • 200 g butter/ghee/coconut oil
  • 1 tbs fresh thyme, chopped


  1. Place the shallots, garlic, thyme, port in a bowl and mix well. 

  2. Heat a frying pan over a medium heat and bring the shallot mixture to the boil, add in the oysters then reduce it until there is no liquid left; do not let it catch or burn. 

  3. Take the oyster mix off the heat and tip it into a food processor. Blitz until you have a smooth purée. Add the softened butter or ghee and continue to blitz, then season well. Add the eggs & blend again. Transfer the mixture to some jars and cover with a few spoonfuls of melted ghee to seal.

  4. Place in the fridge overnight to set then dig in! These should keep for up to 2 weeks in the fridge while sealed with the ghee but we knocked them over much quicker than that.