Bluff oysters with cucumber and dill

Delectable, fresh, plump and juicy Bluff oysters served simply in all their magnificent glory.

  • 10 mins preparation
  • Serves 4
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  • 1 small cucumber, peeled, cut in half lengthwise and seeds scooped out
  • 1 red capsicum, quartered with membranes
  • 1 shallot, halved and finely diced
  • 4 tablespoon chardonnay vinegar
  • 1 teaspoon tabasco sauce
  • 1/2 cup dill, chopped
  • 1 lime, juice only
  • 1 tablespoon olive oil
  • crushed ice, for serving
  • 24 bluff oysters in half-shell
  • 1 tablespoon black or red (salmon roe) caviar


  • 1
    Cut the cucumber into fine dice around 2mm square, do the same to the capsicum, then place both in a bowl. Add shallot, vinegar, Tabasco, dill, lime juice and olive oil. Mix well.
  • 2
    Place crushed ice on a serving plate or platter and arrange oysters on top. Put a teaspoonful of cucumber mixture on each oyster and garnish with caviar.