This elegant canapé, or small starter, makes the most of the flavour matching of salty oysters, tangy buttermilk and refreshing cucumber. Foodpairing.com expert, Peter Coucquyt, also adds a bergamot gel and caviar to complete the combination.
The Foodpairing method is based on the principle that ingredients go well together when they share aromas. Aromas are the key drivers of our flavour experience and therefore crucial for the synergy of food and drinks. On www.foodpairing.com you can access a database of over 1,500 analysed ingredients and discover their links.
You can find more about flavours, aromas, food pairing and exciting recipes on blog.foodpairing.com.
To make the cucumber jus, blitz the chopped cucumber in a blender with the buttermilk and coriander until smooth. Pass through a fine sieve to ensure all lumps are removed
For the bergamot gel, mix the juice with the sugar syrup, sodium citrate and agar in a small saucepan and bring to the boil. Remove from the heat and pour into a shallow tray. Transfer to the fridge to chill and set, then blitz with a hand blender until smooth
Open the oysters by holding the shells with a cloth (to protect your hands) and inserting a sharp knife into the gap between the shells. Twist the knife blade to open, then carefully cut under the oyster to release it. Rinse the oysters and pat dry
Peel the daikon and cut into long, thin slices
To serve, wrap each oyster with a strip of the daikon to make a tube. Spoon some of the bergamot juice onto a plate, then add a dot of the cucumber gel and the oyster roll. Top with a dollop of caviar then garnish with micro herbs and a slice of cucumber (if using)