RAW OYSTERS WITH SMOKED SALMON AND CAVIAR CREAM

Raw Oysters with Smoked Salmon and Caviar Cream image

Provided by Food Network

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 7

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

Steps:

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.