French Onion Salsa Oyster Topper
Fantastic on raw oysters
Ingredients
4 Doz Sydney Rock Oysters*, freshly shucked
5 french shallots 250g, finely diced
1 bunch chives, finely chopped
50g baby capers, drained from brine
⅛ bunch dill, finely chopped
100ml Seaweed Cider Vinegar
Salt to taste
Pepper to taste
20ml Olive oil
* Great on any fresh raw oysters
Method
Mix french shallot, chives,capers,dill,Seaweed vinegar,seasoning and a splash of olive oil
Top the fresh oyster and serve
