Raw Oysters with Smoked Salmon and Caviar Cream

1. 1

   In a bowl mix together the creme fraiche, heavy cream, 2 tablespoons of the caviar, lemon juice, and chopped chervil or dill.

2. 2

   Refrigerate the sauce for 1 to 2 hours before using.

3. 3

   Just before serving, cut the salmon into 12 pieces; they should be large enough to wrap the oysters into roughly square little packets.

4. 4

   Wrap the oysters.

5. 5

   Divide the cream sauce among the serving plates, creating a pool of sauce at the center of each plate.

6. 6

   Divide the wrapped oysters among the plates, arranging them on the sauce pools.

7. 7

   Garnish each packet with a generous 1/4 teaspoon of caviar and a chervil or dill sprig.

* Per serving · 4 servings · Values may vary.