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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.
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