Recipe courtesy of David Rosengarten
Show: Cooking Live
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2 hr 20 min
2 hr 5 min
15 min
4 to 6 servings



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.

Divide the wrapped oysters among the plates, arranging them on the sauce pools. Garnish each packet with a generous 1/4 teaspoon of caviar and a chervil or dill sprig.

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