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Smoked oyster crostini with cauliflower and fennel cream

"No shrivelled canned smoked oysters for you," says Dunn. "This is a cool way to revive the classic - and faintly naff - canned smoked oyster with the hip and now version of your own smoked oysters."

You'll need

12 oysters 12 thin slices sourdough baguette For brushing: olive oil For smoking: woodchips (see note) To serve: parsley   Parsley oil 250 ml (1 cup) olive oil 1 cup (firmly packed) flat-leaf parsley leaves   Cauliflower and fennel cream 530 gm cauliflower, broken into florets 1 baby fennel bulb, thinly sliced 1 small onion, thinly sliced 3 garlic cloves 300 ml milk


  • 01
  • For parsley oil, bring a small saucepan of lightly salted water to the boil over high heat, add parsley and blanch for 30 seconds, then drain and refresh under cold running water. Squeeze dry and place in a blender, add a little of the oil and process until smooth, then slowly add remaining oil with motor running. Set aside until required or refrigerate overnight.
  • 02
  • For cauliflower and fennel cream, combine all ingredients in a large saucepan, bring to a simmer and cook until cauliflower and fennel are tender (12-15 minutes). Using a hand-held blender or food processor, blend mixture until smooth and season to taste. Set aside.
  • 03
  • Pat oysters dry with absorbent paper. Place a handful of woodchips in the base of a wok and place over medium heat until the chips begin to smoke, then reduce heat to medium. Place oysters on a wire rack and place over smoking wok, cover with a lid and smoke until oysters are golden (about 5 minutes). Set aside to cool.
  • 04
  • Heat a char-grill pan over medium heat. Brush slices of bread with oil and grill until toasted (3-4 minutes each side). Spoon cauliflower and fennel cream on toasted bread, top with oysters, drizzle with parsley oil, garnish with parsley and serve.

Note For this recipe choose small chips or sawdust for a quick easy smoke.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion


Featured in

Aug 2013

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