Souffleed Horseradish Oysters

1. 1

   Heat broiler.

2. 2

   Place creme fraiche in a medium-size bowl and mix in horseradish, ketchup and chives.

3. 3

   Season with pepper.

4. 4

   Beat egg whites until they hold peaks.

5. 5

   Fold into creme fraiche mixture.

6. 6

   Arrange oysters on a baking pan lined with crumpled aluminum foil to hold them steady, or place them in madeleine pans.

7. 7

   Spoon about a tablespoon of the creme fraiche mixture on each.

8. 8

   Broil about 3 inches from the source of heat, a minute or so, until lightly dappled with brown on top.

9. 9

   Arrange on a platter or on individual plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.