2019-12-01_Red_UK

155

December 2019 | REDONLINE.CO.UK

Oysters

with three

sauces

Purists may eat oysters with

just lemon and Tabasco, but

here are three alternative

sauces that marry well with

this luxury starter. Allow

4-6 oysters per person and

serve on a large platter of

crushed ice or rock salt.

SHALLOT VINEGAR

In a small bowl, stir together

2 finely chopped shallots,

100ml red wine vinegar

and 1½tbsp caster sugar.

Stir and leave to infuse

for 1hr. Pour into a serving

bowl. Makes enough to

dress up to 24 oysters.

ZESTY CHILLI SAUCE

In a small bowl, stir

together 125g sweet chilli

sauce, 2tbsp extra virgin

olive oil, the zest and juice

of 2 limes, 2tbsp freshly

chopped coriander and

some seasoning. Empty

into a serving bowl.

Makes enough to dress

up to 24 oysters.

ORIENTAL DRIZZLE

In a small bowl, stir

together 2tbsp sesame oil,

4tbsp soy sauce, 1tsp finely

grated fresh root ginger,

the juice of ½ lemon,

1 finely chopped small

garlic clove, 2 finely sliced

spring onions and some

seasoning. Pour into a

serving bowl. Makes enough

to dress up to 24 oysters.

SERVES 8

PREPARATION TIME 20min, plus chilling

O350g smoked salmon, in long slices

O200g full-fat cream cheese

O125g hot-smoked mackerel, skinned

and flaked

OFinely grated zest 1-2 lemons, to taste

O2tbsp freshly chopped dill

O25g cornichons, finely chopped

O300ml double cream

OLemon wedges and bread, to serve

1 Line a 900g loaf tin with clingfilm, allowing

the excess to hang over the edges. Line the tin

with some of the salmon so there are no gaps.

2 Put the cream cheese and mackerel into

a food processor. Whizz until well combined.

Tip into a bowl and stir in the lemon zest, dill,

cornichons and plenty of pepper. In a separate

bowl, lightly whip the cream until it just holds

its shape, then fold through the fish mixture.

3 Spoon the filling into the lined tin and press

down. Fold over any overhanging salmon

and cover the filling with the remaining slices.

Fold over the clingfilm, then wrap the whole

tin well in more clingfilm. Chill overnight.

4 To serve, peel off clingfilm to expose the

top layer of salmon. Put a serving plate over

the terrine, then invert. Remove the tin and

peel away the clingfilm. Serve in slices with

lemon wedges and bread.

Salmon and mackerel terrine

Make this terrine the day before and chill overnight.

START YOUR

MEAL WITH

A TOUCH

OF LUXURY