Oyster, Cucumber and Yoghurt Salad

Name: Oyster, Cucumber and Yoghurt Salad
Cuisine: Sri Lankan
Ingredients: 1 cucumber, peeled and shaved into fine ribbons; 20 ml Cucumber Juice; 2 tablespoons finely diced cucumber; 12 Pacific oysters, freshly shucked; 2 green onions, finely sliced; 1 punnet mustard cress, snipped; 1 teaspoon nigella seeds; 40 ml fresh lime juice, strained; ½ teaspoon freshly ground white pepper; 2 teaspoons sea salt; 1 teaspoon minced red shallot; ½ teaspoon minced ginger; 1 tablespoon chopped dill; 250 g buffalo yoghurt, hung in muslin overnight to thicken

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

The oysters give this refined take on the traditional Indian raita an added dimension of texture as well as the fresh flavour of the sea, and the richer yoghurt made with buffalo milk adds an ethereal quality. Light and smooth, this salad is perfect for summer as a new way of serving oysters – or raita, for that matter.

Ingredients

250 g buffalo yoghurt, hung in muslin overnight to thicken
1 tablespoon chopped dill
½

Asia
Sri Lanka
India
Fish course
Pescatarian
Gluten-free
Summer

Method

Place the yoghurt, dill, ginger, shallot, salt, pepper and half the lime juice in a bowl and mix until combined. Stir in the nigella seeds and half the diced cucumber.

Mix the oysters and their juices with the green onion, mustard cress and remaining cucumber dice and lime juice in a bowl.

Arrange the cucumber ribbons in each bowl and spoon some of the yoghurt mix on top. Sit th