Ingredients 3 medium potatoes
1 onion, chopped
2 tbsp fresh lemon juice
100-200g mushrooms, quartered
Bit of butter
1 can smoked oysters, drained
4 tbsp chopped parsley
Bit of olive oil
2 hard boiled eggs chopped
1-2 cloves garlic
1 avocado, cut into cubes
2 tbsp mayonnaise
1 tbsp soya sauce (optional)
Boil the potatoes for about 12-15 minutes or till just tender, but not cooked totally.
Drain, and when a bit cool, slice. You can leave skin on or off whichever you prefer. Put a bit of olive oil in pan over medium-high heat and arrange potato slices in a single layer. Cook, turning once, until brown and crispy -about 3 minutes each side.
Transfer the potatoes to a large plate.
Saute the onions and garlic in butter till transparent. Add mushrooms and soy sauce (if using). Bring to full boil. Reduce heat and simmer 5 minutes. Let stand about 5 minutes.
In a big bowl, mix together mushrooms with onions, avocado, half the parsley, hard boiled eggs, lemon juice, mayo, and mix gently.
Season with pepper and salt if required.
Put mixture on top of potatoes and arrange the smoked oysters around.
You could also do this by serving individual slices of potato with topped filling and oyster on top of each slice of potato instead of how I have done it - virtually everything together.
Sprinkle with balance chopped parsley and serve.
This recipe is also OK to serve cold the next day.