Souffleed Horseradish Oysters

• 6 tablespoons creme fraiche
• 2 tablespoons prepared horseradish
• 1 teaspoon ketchup
• 2 tablespoons minced chives
• Ground white pepper
• 2 large egg whites
• 3 dozen oysters on the half-shell

1. Heat broiler.
2. Place creme fraiche in a medium-size bowl and mix in horseradish, ketchup and chives.
3. Season with pepper.
4. Beat egg whites until they hold peaks.
5. Fold into creme fraiche mixture.
6. Arrange oysters on a baking pan lined with crumpled aluminum foil to hold them steady, or place them in madeleine pans.
7. Spoon about a tablespoon of the creme fraiche mixture on each.
8. Broil about 3 inches from the source of heat, a minute or so, until lightly dappled with brown on top.
9. Arrange on a platter or on individual plates and serve.

creme fraiche, horseradish, ketchup, chives, ground white pepper, egg whites, oysters

Taken from cooking.nytimes.com/recipes/1014392 (may not work)