Description
Delight in this vibrant and easy-to-make appetizer featuring natural oysters topped with a savory-sweet mixture of smoky Polish salami, fresh pineapple, chili, coriander, and lime juice. This refreshing twist on oysters offers a burst of flavors perfect for entertaining or a sophisticated snack.
Ingredients
Scale
Oysters
- 2 dozen natural oysters (in their shell, ideally Sydney rocks)
Topping
- 100 grams Oliving by Hans Polish salami (finely diced)
- 80 grams pineapple (fresh, finely diced)
- 1 chili (finely chopped)
- 2 tablespoons coriander (finely chopped)
- Juice of ½ a lime
- Salt & pepper to season
Instructions
- Cook the Salami: Dry fry the Polish salami in a non-stick pan over medium heat until it becomes browned and slightly crisp. Remove it from the pan and place it on kitchen paper to cool slightly and drain excess fat.
- Prepare the Mixture: In a medium bowl, combine the cooked salami, finely diced pineapple, chopped chili, coriander, and lime juice. Mix thoroughly and season well with salt and pepper to taste.
- Assemble the Oysters: Lay the oysters in their shells evenly on a serving platter. Spoon a generous amount of the salami and pineapple mixture onto each oyster.
- Serve: Present the oysters immediately with extra lime wedges on the side for guests to add zest if desired. Enjoy chilled for best flavor.
Notes
- The oyster topping can be prepared ahead and stored in the refrigerator until ready to serve.
- Top oysters just before serving to maintain the freshness and texture.
- This recipe offers a fabulous alternative to traditional Oysters Kilpatrick with its smokey, tangy, and spicy notes.
- Perfect for entertaining and easy to make in large batches.
Nutrition
- Serving Size: 1 oyster
- Calories: 20 kcal
- Sugar: 1.5 g
- Sodium: 95 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 3 mg
