Smoked Oyster & Avocado Triscuit Bites

/ Appetizers, Seafood / By

Smoked Oyster & Avocado Triscuit Bites

  1. Dill, Sea Salt & Olive Oil Triscuit Crackers
  • Triscuitsoriginated in the United States, first made by Nabisco in 1903.
  • Dill: A herb native to the Mediterranean and southern Russia.
  • Sea Salt: Harvested globally from evaporated seawater; a traditional seasoning dating back thousands of years.
  • Olive Oil: Staple of Mediterranean cuisine, especially from countries like Greece, Italy, and Spain.
  1. Smoked Oysters with Cream Cheese
  • Smoked Oysters: Common in Chinese and coastal cuisines, but widely canned and enjoyed globally. Smoking as a preservation method has roots in ancient cultures including Native American and Scandinavian traditions.
  • Cream Cheese: Developed in the U.S. in the 19th century, with Philadelphia brand becoming the most well-known.
  1. Asian Sweet Chili Sauce
  • Originates from Thailand, known locally as “nam chim kai” — a sweet, tangy, and spicy dipping sauce commonly served with fried chicken or spring rolls.
  1. Avocado
  • Native to south-central Mexico, cultivated by Mesoamerican civilizations like the Aztecs as early as 5000 BCE.
  1. Nori Komi Furikake
  • A Japaneserice seasoning that includes dried seaweed (nori), sesame seeds, salt, sugar, and sometimes bonito or dried egg.
  • “Nori komi” specifically refers to a version with seaweed mixed in.

This snack is a fusion of flavors from Mediterranean, East Asian, and North American culinary traditions — a true global bite!

Ingredients:

  • Triscuit crackers (dill, sea salt & olive oil flavor)
  • 1 can smoked oysters, drained
  • 2–3 oz cream cheese (softened)
  • 1 ripe avocado
  • Asian sweet chili sauce
  • Nori komi furikake seasoning

Instructions:

  1. Prep the base:
    • Lay out the Triscuit crackers on a serving plate.
  2. Cream cheese layer:
    • Spread a small dollop of softened cream cheese onto each cracker.
  3. Add avocado:
    • Cut avocado into thin slices or mash with a fork and add a spoonful on top of the cream cheese.
  4. Top with oysters:
    • Place one smoked oyster on each cracker (cut in half if too large).
  5. Drizzle:
    • Lightly drizzle Asian sweet chili sauce over the top of each stack.
  6. Garnish:
    • Sprinkle nori komi furikake over each bite for a savory, umami finish.

Tips:

  • Serve immediately so the crackers don’t get soggy.
  • Optional: Add a squeeze of lime or a cilantro leaf for freshness.

 Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer and seafood pages.

Smoked Oysters $ Avocado Triscuit Bites