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 |
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Directions
- 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.
- Make a simple slaw by mixing cabbage with red chili and a little of the sauce to bind.
- 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.
