Recipe courtesy of David Rosengarten

Raw Oysters with Smoked Salmon and Caviar Cream

Save Recipe
  • Total: 2 hr 20 min
  • Prep: 2 hr 5 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
Share This Recipe


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


  1. 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.
  2. 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.
  3. Divide the cream sauce among the serving plates, creating a pool of sauce at the center of each plate.
  4. 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.