Oysters with Shallot, Red Onion and White Wine Vinegar Dressing - Fishbox

Fishboxer Chef Alfie Little from River House Restaurant, Inverness

Ingredients

6 fishbox oysters

2 shallots

1 small red onion

100 ml of white wine vinegar

Pinch of salt and pepper

Method

So simple… Finely chop the shallots and red onion, the finer the better. Place them in a bowl and cover with the vinegar and season.

Mix together thoroughly and put a small amount into each oyster.

Lovely … great with a glass of bubbles to set the mood at the start of the night.