• 24 PEI Oysters, shucked
  • 1 each Forelle or Asian Pear, small dice
  • 1 tbsp/15 ml Pickled Ginger, chopped
  • 1/2 cup / 125 ml Champagne or White Wine Vinegar
  • 1-2 tsp / 5-10 ml Sugar
  • 1 tbsp / 15 ml Cilantro
  • 1 tbsp / 15 ml Sesame Seeds, toasted


  1. Preheat oven to 400°F.
  2. Place oysters on a baking sheet. Bake in oven until the shells open, about 5-7 minutes.
  3. Carefully remove oysters from shell; discard liquid and shells.
  4. Combine oysters, mashed potatoes, double smoked bacon and chives.
  5. Season mixture with salt & pepper; divide into 8 portions and form into cakes.
  6. Season flour with salt & pepper; dredge each oyster cake in the flour.
  7. Dip into eggs and let excess drip off before coating in panko crumbs.
  8. Heat a medium sauté pan over medium-high heat; add oil
  9. Sear both sides of the oyster cakes until golden and place onto a baking sheet.
  10. Place in oven and cook until heated through for 10-15 minutes. Serve hot with a side of crème fraiche or sour cream.