6 slices quality sourdough, brushed in oil and char-grilled
200g quality butter
1/2 tsp sea salt
1 tsp dried lemon myrtle
1 tsp parsley, chopped
Wash the Akoya and defrost in cold water for 10 minutes. Shuck the Akoya, carefully removing the byssal thread and releasing from the shell on both sides. Rinse in cold water and set aside the half shell ready for smoking.
Prepare the lemon myrtle and grilled sourdough and set aside for serving.
Soak the woodchips in water for 30 minutes. Place the Akoya on a rack or perforated tray which fits inside a sealable heat proof smoking chamber. Light the woodchips over a naked flame in a well-ventilated space until smouldering. Place the woodchips in the chamber, place the Akoya over top and seal. Smoke over low heat for 5 minutes until the Akoya are just cooked through.
Remove from the heat, drizzle the Akoya in olive oil and sprinkle with lemon myrtle. Serve alongside warm bread with soft lemon myrtle butter.