A luxe appetizer of raw oysters topped with caviar, creme fraiche, and sweet onion.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Appetizer
Cuisine: American
Servings: 4
Author: The Hungry Pinner
Equipment
scrub brush
kitchen towel
oyster knife
Ingredients
12raw oysters *(I used Atlantic)
3tbspcreme fraiche
1mediumshallot or 1/4 sweet onion(I like Bermuda or Vidalia when using sweet onion)
3tbspcaviar(I typically use a 2-ounce jar of black lumpfish caviar and have leftovers)
Instructions
Peel and mince shallot or onion.
Prepare a bed of crushed ice in one or more serving dishes.
Rinse and scrub oysters, discarding any that are open. Shuck each oyster and place in the serving dish(es).
Top each oyster with 1/4 teaspoon each of creme fraiche, minced shallot/onion, and caviar. Serve immediately.
Notes
* Consuming raw or undercooked shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions. If unsure of your risk, consult a physician.