Raw Oysters with Smoked Salmon and Caviar Cream

Total Time:
2 hr 20 min
Prep:
2 hr 5 min
Cook:
15 min

Yield:
4 to 6 servings

Ingredients
  • 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
Directions

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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