Smoked Oyster Salad

This is a delicious combination of flavours and textures.  Serve it as a side salad on a lettuce leaf, put it between two slices of fresh soft bread for a tasty sandwich, or use it as a salsa on a hamburger, fish fillet, chicken breast, taco or tortilla.  Goes well with a barbecue.

I first made this in Solomon Islands using raw snake bean as the main vegetable, and dark meat tuna. I have also used celery and tuna, but my favourite version is smoked oysters with capsicum.


Into a bowl place

  • 1 tin smoked oysters including the oil. Smoked mussels are good too.
  • 1 cup of capsicum chopped small. I use a few slices each of red, yellow and green peppers to get some colour.
  • 2 spring onions chopped small
  • 2 fresh ripe tomatoes chopped small
  • 1 Tablespoon chilli sauce
  • 1 teaspoon lime juice
  • a dash of Angostura Bitters
  • salt and pepper

Mix well and cover with clingfilm. Refrigerate for an hour before serving.


I have tried with pleasing results the addition of fresh basil  leaves,  a little crumbled blue cheese,  or olives and Feta cheese, or toasted pinenuts and garlic.


About Alan

Alone in a sea of spinifex.
This entry was posted in barbecue, bread, cheese, chicken, fish, mussels, Oysters, Salad, seafood, smoked and tagged , , , , , , , , , . Bookmark the permalink.

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