Best Raw Oysters With Smoked Salmon And Caviar Cream Recipes

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 3 Dipping Sauces image

Provided by Bobby Flay

Categories appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 23

1 cup red wine vinegar
1 pureed canned chipotle
1 1/2 tablespoons cracked black peppercorns
2 medium shallots, finely diced
1 tablespoon coarsely chopped cilantro
1 1/2 teaspoons honey
Salt and freshly ground pepper
2 cups fresh lime juice
3/4 cup fresh orange juice
2 tablespoons minced ginger
1 tablespoon minced garlic
1 tablespoon honey
1/2 cup minced shallots
2 tablespoons coarsely chopped cilantro
3 limes, segmented
1 tablespoon lime zest
Salt and freshly ground pepper
1 cup ketchup
2 tablespoons grated fresh horseradish
Dash of hot pepper sauce
Dash of Worcestershire sauce
1 tablespoon fresh lime juice
24 raw oysters, shucked

Steps:

For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
For the horseradish sauce: Combine all ingredients.
For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.

Oysters, Caviar and Bubbles image

Provided by Giada De Laurentiis

Categories appetizer

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.