Raw Oysters with Smoked Salmon and Caviar Cream (David Rosengarten) |
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Prep Time: 125 Minutes Cook Time: 15 Minutes |
Ready In: 140 Minutes Servings: 4 |
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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:
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.
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