Oysters With Caviar & Pickled Red Onion

Elevate your freshly shucked oysters with salted cured roe and onion pickled in chardonnay vinegar

Impress guests with this luxurious entree. Photo / Babiche Martens

Nothing says decadence like freshly shucked oysters. The salty, briny flavour of the oysters topped with lumpfish caviar is offset with a slight sweetness from red onion marinated in chardonnay vinegar. Say no more, just enjoy.

Makes 12

½ small red onion, finely chopped
1 tsp caster sugar
1 Tbsp chardonnay vinegar
Pinch salt
2 Tbsp finely chopped spring onions
12 oysters, in the half shell
¼ cup lumpfish caviar
Dill leaves, to decorate
Ice, to serve

1. Place the onion, sugar, vinegar and salt in a small bowl and allow to sit for at least 30 minutes. Stir through the chopped spring onion.

2. Loosen the oysters from the shells. Place a little of the onion mixture on to each. Top with caviar and a dill sprig.

Originally published in Viva Magazine – Volume Four

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