Day 103 - 2nd rugby game - Scales Of Justice Restaurant, Cairns – Oysters “Nova Scotia”

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Another Saturday, another rugby game.

This was my 2nd rugby game since joining the Barron-Trinity Bulls a couple of weeks ago. I’m slowly, but surely, getting comfortable with the rules. Several penalties continue to be a mystery (“Why can’t I do that?”) but I remain confident my experienced teammates and coaching staff are in the right when they yell at me, telling me what and what not to do.

End Score: Barron – 25, Opponent – 7. Kevin didn’t score any points himself, although he did play a big part in ensuring a couple of tries were successfully converted, and had a big run up the field after the initial kick-off. Improving, again, slowly but surely.

After the match later that night, the team got together for drinks at its usual haunt - The Courthouse Hotel & Bar. Big match going on this weekend south in Brisbane: Australia Wallabies vs New Zealand All-Blacks. (BIG DEAL) The Wallabies ended up losing by a few points, which was unfortunate, but another great night was spent drinking cold cider under the stars while watching the game on the big, outdoor projection tv. (Is this paradise? It's gotta be close to it ...)

Before the game started, I ate inside at the Scales of Justice Restaurant, the Courthouse's restaurant. Scanning the menu, oysters looked interesting ... then, I saw the above. It was almost as if the menu winked at me: Oysters "Nova Scotia". For those of you who don't know, my Dad is from Dartmouth, Nova Scotia, one of Canada's eastern provinces. So, I just "had to". Smoked fish (in this case, smoked trout) is a true Maritime delicacy, so these oysters were a true taste of home.

Simple to prepare, even more simple to eat. Ask your seafood vendor / fishmonger to "shuck" (i.e. open) your oysters for you in-store if you're not comfortable doing so yourself at home.

Ingredients

For each shucked oyster:

1 tsp Creamed Horseradish
1 layer of Smoked Trout or Salmon

To garnish plate:

Rock salt
Capers (liquid removed)
Red peppers, seeded and sliced
Fresh parsley leaves
Lemon wedges

Method:

1 – Top each oyster with one teaspoon of Creamed Horseradish, them lay one layer of smoked fish (trout or salmon recommended) on top of oyster. The fish layer should be the same size as the oyster shell.

2 – Lay the oysters in a star-shape on a serving plate, which should be first layers with rock salt. Sprinkle each oyster with a few capers.

3 – In the center of the oysters, place a few slices of red peppers and parsley leaves. Place a few lemon wedges on the side of the oysters, and serve.

Recommend 6-8 oysters per guest as an appetizer, 12 – 16 as a main.