Oysters with wasabi and cucumber pickle Recipe ExLntfood

1. 1

   Slice 24 thin slices of the cucumber.

2. 2

   Then slice the slices into small julienne- about 1 mm(1/16th inch) wide.

3. 3

   Put the wasabi paste in a small bowl or tea cup.

4. 4

   Gradually stir in the vinegar to make a smooth paste, then add the juice of the 2 squeezed limes and a little sea salt.

5. 5

   Next stir in the olive oil, lastly stir in the cucumber julienne.

6. 6

   Re-check the seasoning and refrigerate for 1 hour.

7. 7

   When you are ready to serve put small spoonfuls of the cucumber pickle and dressing on top of the oysters.

8. 8

   Add a little freshly ground black pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.