|1 ½||Chervil, (finely chopped)|
|1 tsp||Fresh dill, (finely chopped)|
|2 tsp||Sherry vinegar|
|1||Freshly ground black pepper|
|1 tsp||Extra virgin olive oil|
|2||Lemons, (half and serve on plate)|
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- Gently wipe the oysters free of any pieces of shell and arrange on serving plates.
- Peel and finely dice the shallot. Finely dice the tomato, discarding the seeds and combine with the shallot, herbs, vinegar, oil and a grind of pepper.
- Spoon a little of the salsa onto each oyster and add lemon to each plate.