Serves: 6
Total Time: 15 minutes, plus 1 hour chilling time
Ingredients
- 12 dozen
- 1/4 cup
- 2 tablespoons , minced
- 1 teaspoon unrefined sea salt
- 1 tablespoon , finely chopped
- 1 tablespoon
Directions
1. Place the vinegar, shallots and salt in a small bowl and whisk thoroughly. Chill for at least an hour.
2. Shuck the oysters being very careful not to cut yourself. Set oysters over a bed of rock salt, top with 3-6 salmon roe, and serve with the champagne mignonette on the side.
Rate this recipe
(3 votes, average: 5.00 out of 5)
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Love everything about this except for the fish eggs! I left those off. 😉