One of three starters we made in Kate Sumner’s cooking class at FEASTival – an annual food and wine event held on Kangaroo Island in South Australia. This is a favourite of Kate’s from her days eating at Trinity restaurant in Melbourne, it’s a very decadent way to serve oysters that may even appeal to non-oyster eaters. They are decadent and divine and seemed to please even those who don’t like oysters. We used Kangaroo Island oysters but I think they’ll work well with our Bluffies too. Makes 12.
|12||Oysters, on the shell (Main)|
|2||Garlic cloves, crushed|
|100 g||Smoked salmon, hot|
|6||Prawns, large Australian variety, roughly chopped|
|1 to garnish||Fish roe|
|1 to garnish||Chives|
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- Heat the oven grill to the hottest setting. Mix the garlic, butter and prawns and put a teaspoon on to each oyster.
- Cook under the grill until butter is sizzling.
- Top each oyster with some smoked salmon, chives and salmon roe to serve.