Name: Bluff oysters with cucumber and dill
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 small cucumber, peeled, cut in half lengthwise and seeds scooped out; 1 red capsicum, quartered with membranes; 1 shallot, halved and finely diced; 4 tablespoon chardonnay vinegar; 1 teaspoon tabasco sauce; 1/2 cup dill, chopped; 1 lime, juice only; 1 tablespoon olive oil; crushed ice, for serving; 24 bluff oysters in half-shell; 1 tablespoon black or red (salmon roe) caviar

Ingredients

1 small cucumber, peeled, cut in half lengthwise and seeds scooped out

1 red capsicum, quartered with membranes

1 shallot, halved and finely diced

4 tablespoon chardonnay vinegar

1 teaspoon tabasco sauce

1/2 cup dill, chopped

1 lime, juice only

1 tablespoon olive oil

crushed ice, for serving

24 bluff oysters in half-shell

1 tablespoon black or red (salmon roe) caviar

Method

1.Cut the cucumber into fine dice around 2mm square, do the same to the capsicum, then place both in a bowl. Add shallot, vinegar, Tabasco, dill, lime juice and olive oil. Mix well.

2.Place crushed ice on a serving plate or platter and arrange oysters on top. Put a teaspoonful of cucumber mixture on each oyster and garnish with caviar.

Women's Weekly Food