Oyster Salad with snow peas and horseradish dressing

Name: Oyster Salad with snow peas and horseradish dressing
Yield: Serves 8
Ingredients: ¾ cup (185 mL/6 fl oz) horseradish relish; 1 medium red onion; 32 snow peas (mangetout), about 185 g (6 oz); Pinch of sea salt; Sea salt and freshly ground black pepper; 1 teaspoon white granulated sugar; ½ tea spoon sesame oil; 1 teaspoon vegetable oil; 4 cups upland cress sprigs; 3 eggs; 4 dozen oysters; ¾ cup (185 mL/6 fl oz) Fish Stock; ⅓ cup (90 mL/3 fl oz) fresh Lime juice; Vegetable oil for cooking

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

In this recipe we use a salad green called upland cress. It is a very hot, peppery tasting leaf. If unavailable, rocket (arugula) or watercress can be substituted.

Ingredients

Dressing

⅓ cup (90 mL/3 fl oz) fresh Lime juice
¾

Fish course
Pescatarian
Gluten-free

Method

TO MAKE DRESSING, combine the lime juice, fish stock and horseradish relish in a bowl. Taste and add salt and pepper as desired.

TO MAKE OMELETTE, lightly beat together the eggs, sugar and sesame oil until they are thoroughly combined. Pass through a fine sieve. Heat a nonstick pan over a medium heat and grease it lightly with a little vegetable oil. Pour in a little of th