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Ingredients
6 Leeuwin Coast Akoya
100ml tomato juice
8ml lemon juice
8ml sugar syrup
Salt & pepper
1 shallot, diced
50g Kalamata olives, diced
Method
- Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
- To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate. Repeat on the other shell to release the meat. Gently remove the green byssal thread by pulling sideways and the Akoya is ready to prepare.
- Blend tomato juice, lemon juice, sugar syrup and shallot together for the dressing.
- Cold smoke the Akoya and top with tomato dressing and serve with diced Kalamata olives.
