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 Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in barbecue, bread, cheese, chicken, fish, mussels, Oysters, Salad, seafood, smoked and tagged , , , , , , , , , . Bookmark the permalink.

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