Oysters

Oysters

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

There are many different kinds of oysters in Scandinavia. My favourites are from Limfjorden, a bay in northern Jutland. The shells are circular, and the oysters are big and very meaty. It is a shame to eat them anything but plain, but if you insist on some kind of sauce, serve them with this red onion vinaigrette.

Ingredients

Quantity Ingredient
24 limfjords oysters
lemon wedges, to serve

Vinaigrette

Quantity Ingredient
4 tablespoons red wine vinegar
2 tablespoons caster sugar
1 small red onion, very finely chopped

Method

  1. Whisk the red wine vinegar with the sugar until the sugar has dissolved. Mix the red onion into the vinegar and set aside.
  2. Open the oysters with an oyster knife and release the meat from the bottom shell so that it is easy to eat at the table. Serve the oysters with the red onion vinaigrette and lemon wedges.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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