Recipe courtesy of David Rosengarten
Show: Cooking Live
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories