Oyster tartare

Simple, quick to make, and bursting with rich flavour.

Makes 12 oysters.

Oyster tartare

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Zeeland oysters, wild



chives, finely sliced







As needed:


black pepper

Preparation method

  • Open the oysters and pour off the liquid (seawater); then cut the oyster and valve muscle free from the shell and place on paper to dry.
  • Chop the shallot very finely.
  • Chop the oyster meat and combine with the chives and shallot, and season with pepper and lime.

Serving suggestions

  • As an amuse-bouche, e.g. with crème fraîche and caviare.
  • As a component in a starter with horseradish cream and a salad of green herbs.
  • Perfect in a dish with beef tartare, chives, and pickles.

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