Loch Ryan Oysters
Scotland
Robust wild native oysters from the greatest surviving bed of native European Flats in the world, Loch Ryan should probably be a UNESCO World Heritage Site. The Loch Ryan oyster bed dates back to 1701, when King William III granted a Royal Charter of the oyster bed to the Wallace family. The family live on the shores of the loch, and the rights to the oysters bed have been in their family ever since.
The oysters have a thick shell, probably due to their slow growth, with a plump, almost crisp bite to them. They are salty, and have a nutty, real taste of the sea. A letter from Julius Caesar reportedly claimed that Loch Ryan oysters are “the best in the world.”
These beer-infused blini with the sweet touch of pumpkin and a fresh bright beet relish would be perfect for the gems from Loch Ryan.
Pumpkin and Ale Blini with Oysters and Beet Relish
Makes 24 Blini
24 oysters
Crème Fraiche or Greek Yogurt
Beet relish
- 2 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 1 large red beet, grated
Blini
- 1/2 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1/3 cup boiled and mashed pumpkin or butternut squash
- 1 tablespoon olive oil
- 1/4 cup ale or beer
- 1 egg
- 1/4 cup stout or beer
- Salt to taste
- Freshly ground pepper to taste
- Butter, for cooking
To make the relish, place beet in a small flat bowl. Heat the vinegar with the sugar until just simmers then pour over the beet. Allow to sit for 10 minutes, stirring occasionally, then drain and refrigerate until ready to use.
To make the blini, sift the flours together in a large bowl. Beat the pumpkin, oil and egg together well, then stir in the beer. Pour this into the flour and mix just until combined. Season to taste.
Heat a few teaspoons butter in a large non-stick pan over medium heat and using about 2 teaspoons mixture per blini, place enough in pan to fit with at least an inch in between. Cook blini for 2 minutes each side or until golden brown. Transfer to a wire rack to cool while you cook the remainder, adding fresh butter each time.
To serve, spoon a dollop of crème fraiche onto blini, top with an oyster and followed by a small mound of relish. Enjoy with a nice stout.
