Cold Smoked Angasi Oysters, Aromatic Cultured Cream, Salty Ice Buds

Preparation info

  • Difficulty


  • Serves /


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By Peter Gilmore

Published 2014

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To Finish

  • 250 g (9 oz) aromatic cultured cream jersey cream (optional)
  • 40 flowering salty ice plant buds
  • 24 fresh chamomile flower buds
  • 24 sweet cicely green seed pods
  • 16 sweet cicely flowering tips
  • 16 carrot blossom florets
  • 16 yarrow blossoms
  • 16 elderflower blossoms
  • 8 sprigs bronze fennel tips

Pass the aromatic cream through a fine sieve to remove the seeds and herbs. Mix with a spoon and add a little fresh jersey cream if the consistency is too dry.

Pick and gently wash all flowers and herbs and dry on a clean tea towel (dish towel).

To Plate

Place a tablespoon of aromatic cultured cream on the centre of each plate and spread it out a little with the back of a spoon.

Place 2 smoked oysters on each plate and dress with a little of the reserved juices.

Arrange aromatic herbs, flowers and salty ice plant buds. Serve.

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