Recipes

Ingredients:

• 1 tin Ekone Lemon Pepper Oysters, finely chopped
• 2 sticks unsalted butter, room temperature
• Zest of 1 lemon
• Juice of ½ lemon
• Salt, to taste
• 1 bunch radishes, washed and trimmed (for serving)
• Pinch of Maldon or other flaky salt

(Makes about 1 cup of prepared butter)

Method:

In a mixing bowl, combine the softened butter, chopped oysters, lemon zest, and lemon juice. Stir until smooth and well combined. Season with salt to taste.

Halve the radishes and arrange them on a serving platter. Add a generous dollop of the oyster butter to the platter for dipping — or spread directly onto the radishes for a rich, savory bite. Serve with flaky salt for an extra pop.