- 1/2 cup creme fraiche
- 1/4 cup heavy cream
- 2 ounces caviar (beluga, osetra or sevruga)
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped chervil or dill, plus extra sprigs for garnish
- About 4 ounces top-quality smoked salmon, sliced extremely thinly
- 12 cold, freshly opened oysters
In a bowl mix together the creme fraiche, heavy cream, 2 tablespoons of the caviar, lemon juice, and chopped chervil or dill. Refrigerate the sauce for 1 to 2 hours before using.
Just before serving, cut the salmon into 12 pieces; they should be large enough to wrap the oysters into roughly square little packets. Wrap the oysters.
Divide the cream sauce among the serving plates, creating a pool of sauce at the center of each plate.