Best Raw Oysters With Smoked Salmon And Caviar Cream Recipes

Oysters, Caviar and Bubbles image

Provided by Giada De Laurentiis

Time 1h10m

Yield 12 oysters

Number Of Ingredients 7

1 1/2 tablespoons lemon juice
1 teaspoon minced shallot (1 small shallot)
1/2 teaspoon pink peppercorns, crushed
2 tablespoons chilled prosecco
Pinch salt
12 oysters on the half shell
2 ounces hackleback, paddlefish or tobiko caviar

Steps:

Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.

Oysters Millionaire image

Provided by Chef AlexE

Categories < 15 Mins

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

12 fresh oysters, on the half shell
50 g shaved smoked salmon
100 g light sour cream
50 g black caviar
lemon wedge

Steps:

Arrange the oysters on a serving platter.
Cut the smoked salmon into strips about 10mm wide and 25mm long.
Arrange the salmon strips on top of the oysters.
Spoon, (or pipe) about half a teaspoon of sour cream onto the top of of the oyster and salmon strip.
Spoon about half a teaspoon of cavair onto the top of each.
Serve with lemon wedges to taste.
Enjoy.

Nutrition Facts : Calories 806.5, Fat 35.5, SaturatedFat 12.2, Cholesterol 640.5, Sodium 1849, Carbohydrate 38.8, Sugar 0.2, Protein 81.6

Raw Oysters with Mignonette Sauce image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 1h12m

Yield 24 oysters

Number Of Ingredients 7

1 cup white wine
2 shallots, small dice
1 tablespoon sherry
1 teaspoon chopped parsley leaves
1 lemon, juiced
3 anchovies, rinsed and chopped
2 dozen oysters of choice, cleaned and shucked

Steps:

In saucepan over medium heat, add white wine and shallots, and reduce for 5 to 8 minutes, to half of the original volume. Add the sherry, parsley and lemon juice, cook for additional 3 to 4 minutes. Remove from heat and stir in the anchovies, allow to cool for 20 minutes, then stir again before topping the oysters. Arrange on a serving platter and serve immediately.

Caviar and Smoked Salmon on Toasted Brioche Cubes image

Yield Makes about 30 hors d'oeuvres

Number Of Ingredients 5

five 3/4-inch-thick slices brioche loaf or challah
1/2 pound thinly sliced smoked salmon
5 tablespoons unsalted butter
about 2.5 ounces caviar
1/3 cup crème fraîche or sour cream

Steps:

Cut bread slices into about thirty 1-inch cubes. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter. Brown remaining cubes in same manner.
Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.