Raw Oysters with Smoked Salmon & Caviar Cream

Raw Oysters with Smoked Salmon & Caviar Cream

From David Rosengarten:

1/2 cup creme fraiche

1/2 cup cream

1 T lemon juice

1 T dill, finely chopped

2 oz. smoked salmon, thinly sliced

12 oysters

2 ounces caviar

In a bowl, mix the creme fraiche, cream, 2 T of the caviar, lemon juice, and chopped dill. Refrigerate the sauce for 1 or 2 hours before serving. Just before serving, cut the salmon into 12 pieces 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 t of caviar and a dill sprig.