Fresh oyster hors d'oeuvres

Tam West

A special but quickly assembled nibble for drinks or a dinner party starter, especially good in winter when oysters are at their best. Warren used Mahurangi Oysters and spent the day on their Shuckle Ferry. You can read all about it here and also learn how to shuck oysters for yourself.

Ingredients

1 Tbsp	Cream cheese
1 Tbsp	Creme fraiche
1 Tbsp	Plain unsweetened yoghurt
½	Lemons, zest and juice
1 tsp	Horseradish, prepared, a generous teaspoon
1 tsp	Wasabi paste, a generous spoonful
1 pinch	Salt
1 handful	Chinese cabbage, finely shredded, a generous handful
1	Red chilli, thinly sliced, choose a mild chilli
12	Oysters, freshly shucked, reserve their liquor and half shells (Main)
1 packet	Nori, sheets cut into 12 strips approximately 3cm wide

Directions

1. Make a cocktail sauce by whipping cream cheese, creme fraiche and yoghurt until smooth. Add the lemon zest and juice, prepared horseradish and wasabi and a pinch of salt. Chill.
2. Make a simple slaw by mixing cabbage with red chili and a little of the sauce to bind.
3. Dry oyster half shells. Place a strip of toasted nori across the shell, add 1 Tbsp slaw and top with an oyster. Top with 1 tsp sauce and a sprinkle of sea salt flakes.

More of Warren's oyster recipes

• Grilled oysters with garlic butter
• Carpetbag bites
• Oyster and root vegetable soup