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Ingredients
Method
- 2 tbsp grated horseradish
- 2 tsp white wine vinegar
- 80ml crème fraîche
- 24 shucked live oysters
- Crushed ice, warrigal greens and finger lime pearls, to serve
- Mix together the horseradish, vinegar, creme fraiche and a splash of water in a bowl. Pour any juices from the shucked oysters into the horseradish mixture, and stir well to combine.
- Place crushed ice and warrigal greens on a large serving platter, top with the oysters and scatter with finger lime pearls. Serve immediately with the horseradish cream alongside, for you and your guests to garnish the oysters with.
10 mins
12 serving
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