Recipe courtesy of David Rosengarten
Raw Oysters with Smoked Salmon and Caviar Cream
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 199
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 16
- Cholesterol
- 133
- Sodium
- 388
- Total: 2 hr 20 min
- Prep: 2 hr 5 min
- Cook: 15 min
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.