Description
Smoke Screen Oysters are a delightful fresh seafood appetizer featuring natural oysters topped with a savory, smoky Polish salami and sweet, tangy pineapple mixture. Enhanced with chili, coriander, and lime juice, this dish offers a perfect balance of flavors that is easy to prepare and ideal for entertaining.
Ingredients
Scale
Oysters
- 2 dozen natural oysters (in their shell, preferably Sydney rocks)
Topping
- 100 grams Oliving by Hans Polish salami (finely diced)
- 80 grams fresh pineapple (finely diced)
- 1 chili (finely chopped)
- 2 tablespoons coriander (finely chopped)
- Juice of ½ a lime
- Salt & pepper to season
Instructions
- Prepare the salami: Dry fry the finely diced Polish salami in a non-stick pan over medium heat until browned and slightly crisp. Once cooked, remove it from the pan and let it cool slightly on kitchen paper to absorb excess fat.
- Mix the topping: In a medium-sized bowl, combine the cooled salami with finely diced fresh pineapple, chopped chili, coriander, and lime juice. Mix thoroughly and season with salt and pepper to taste.
- Assemble the oysters: Arrange the oysters in their shells on a serving platter. Spoon the salami and pineapple mixture evenly over each oyster.
- Serve: Serve immediately with extra lime wedges on the side for added zest and encourage guests to squeeze fresh lime juice over their oysters as desired.
Notes
- This oyster topping mixture can be prepared ahead of time and stored in the refrigerator until ready to use.
- Top the oysters just before serving to keep them fresh and flavorful.
- Smoke Screen Oysters provide a delicious alternative to traditional oysters Kilpatrick with a smoky, tangy, and spicy flavor profile.
- Perfect for easy entertaining and impressing guests with minimal effort.
Nutrition
- Serving Size: 1 oyster
- Calories: 20 kcal
- Sugar: 1 g
- Sodium: 95 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 3 mg
